Memorial Day Break: Seashells on the Seashore
May 31, 2010
Forgive me. I have been out of touch on vacation and will get back to work as soon as I can with some new recipes and ideas. Things have been so busy, and it’s great to get a breather. I’m so happy that the beaches in Northwest Florida have stayed clear, and they are clearer than ever. My 9-year-old sorted his shells that he found today on a white towel. Honestly, I don’t ever remember the ocean here this clear, and my kids ever finding seashells with such ease.
2 Responses to “Memorial Day Break: Seashells on the Seashore”
Alison Lewis says:
June, 01 2010at 09:39 am
The beaches along 30A outside of Panama City (there's a new international airport there) are wonderful. Check out alysbeach.com, rosemarybeach.com watercolorresorts.com. I have stayed at all of them.
Christine says:
June, 01 2010at 06:01 am
Sounds delightful! I've always wanted to visit the beaches in FL -- do you have any recommendations for which ones to go to? Were you at any state parks? Thanks!
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Weekend Appetizer: Fresh Herb and Tomato Crostini
May 27, 2010
Since it’s Memorial Day next week, I thought I would feature a really simple appetizer that looks and tastes like summer. You can’t go wrong using fresh garlic, basil, parsley and tomatoes. These Fresh Herb and Tomato Crostini start off your dinner or party right and are versatile to accompany any menu.
Fresh Herb and Tomato Crostini
Prep:
20 minutes
Cook:
4 minutes
Yield:
12 servings
Ingredients
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
1/2 cup reduced-fat crumbled feta cheese
1/2 cup olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1 (8 ounce) French bread, cut into 1/4-inch slices
2 tomatoes, thinly sliced
2 tablespoons chopped fresh Italian parsley
1/2 cup reduced-fat crumbled feta cheese
1/2 cup olive oil
2 garlic cloves, minced
1/2 teaspoon freshly ground pepper
1 (8 ounce) French bread, cut into 1/4-inch slices
2 tomatoes, thinly sliced
Preparation
1. Preheat oven to 350F.
2. Combine basil, parsley and feta in a small bowl; set aside.
3. Stir together olive oil, garlic and pepper. Spread on 1 side of each bread slice and place on a large baking sheet. Bake for 4 minutes or until lightly toasted. Remove from oven and top with tomato slices. Sprinkle basil mixture.
2. Combine basil, parsley and feta in a small bowl; set aside.
3. Stir together olive oil, garlic and pepper. Spread on 1 side of each bread slice and place on a large baking sheet. Bake for 4 minutes or until lightly toasted. Remove from oven and top with tomato slices. Sprinkle basil mixture.
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Healthy Vitamin and Protein-Packed Salmon in Under 30 Minutes: Almond-Crusted Salmon
May 25, 2010
There are so many great ways to cook salmon, and I often receive requests for new ways to prepare it. Almond-Crusted Salmon is one of my staple recipes that I love, especially since my kids will eat it too. I feel so healthy eating it, and I have to admit that salmon and almonds are two of my favorite ingredients. The basic combination of ground almonds, panko breadcrumbs, Dijon mustard, honey and Italian parsley flavors it to perfection and adds a great crunchy texture. You can find panko breadcrumbs in your local grocery where commercial breadcrumbs are sold.
Almond-Crusted Salmon
Prep:
15 minutes
Cook:
15 minutes
Yield:
4 servings
Ingredients
4 (4-ounce) salmon fillets
1/4 teaspoon sea salt
1/8 to 1/4 teaspoon crushed red pepper flakes
Vegetable cooking spray
2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup panko breadcrumbs
3 tablespoons chopped almonds
1/4 cup chopped fresh Italian parsley
1/4 teaspoon sea salt
1/8 to 1/4 teaspoon crushed red pepper flakes
Vegetable cooking spray
2 tablespoons Dijon mustard
2 tablespoons honey
1/4 cup panko breadcrumbs
3 tablespoons chopped almonds
1/4 cup chopped fresh Italian parsley
Preparation
1. Sprinkle salmon with salt and red pepper and place, skin side down, in a lightly greased 13- x 9-inch baking dish.
2. Combine Dijon mustard and honey in a small bowl; brush on fillets. Combine panko, almonds and parsley in a medium bowl; spoon panko mixture evenly on each fillet.
3. Bake salmon at 425F for 12 to 15 minutes or until flakes easily when tested with a fork.
2. Combine Dijon mustard and honey in a small bowl; brush on fillets. Combine panko, almonds and parsley in a medium bowl; spoon panko mixture evenly on each fillet.
3. Bake salmon at 425F for 12 to 15 minutes or until flakes easily when tested with a fork.
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Weeknight Favorite Main-Dish: Lemon Chicken over Pasta
May 23, 2010
I made this Lemon Chicken over Pasta for a healthy project I’ve been working on. My assistant, Alatia, loved it. She said the most difficult part of this simple recipe was squeezing the lemons. I love to use chicken cutlets, which are thinner than boneless chicken breasts, because they take less time to cook (which is great for anyone with limited time). The chicken turns out so flavorful. Be sure to use the extra marinade to pour over the noodles. This is a great weeknight recipe idea that even younger kids will love.
Lemon Chicken over Pasta
Prep:
15 minutes
Cook:
16 minutes
Yield:
4 to 6 servings
Ingredients
2/3 cup fresh lemon juice
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
1/4 teaspoon freshly ground pepper
4 (4-ounce) boneless, skinless chicken breasts
8 ounce whole-wheat angel hair pasta, cooked according to package directions omitting the salt
Fresh basil leaves, shredded Parmesan (optional)
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
1/4 teaspoon freshly ground pepper
4 (4-ounce) boneless, skinless chicken breasts
8 ounce whole-wheat angel hair pasta, cooked according to package directions omitting the salt
Fresh basil leaves, shredded Parmesan (optional)
Preparation
1. In a small bowl, combine lemon juice, olive oil, garlic, rosemary, basil and pepper. Pour half lemon mixture over chicken in a large resealable plastic bag and refrigerate at least 1 hour. Cover remaining lemon mixture and set aside for later use.
2. Preheat broiler. Remove chicken from marinade; discard marinade. Place chicken on a lightly greased baking sheet. Broil 5 1/2 inches from heat 8 to 10 minutes each side, turning once or until an instant-read thermometer registers 165°F. Slice chicken and serve over pasta. Drizzle with remaining lemon mixture. Garnish with basil leaves and Parmesan, if desired.
2. Preheat broiler. Remove chicken from marinade; discard marinade. Place chicken on a lightly greased baking sheet. Broil 5 1/2 inches from heat 8 to 10 minutes each side, turning once or until an instant-read thermometer registers 165°F. Slice chicken and serve over pasta. Drizzle with remaining lemon mixture. Garnish with basil leaves and Parmesan, if desired.
One Response to “Weeknight Favorite Main-Dish: Lemon Chicken over Pasta”
KATHRYN N. says:
June, 11 2010at 09:41 am
Made this the other night and the entire family happily ate it. It was a great light, fresh dish for summer. Thanks.
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Gluten-Free, Low Carb and Low Calorie: Flank Steak with Tomatoes and Feta
May 20, 2010
My sister, Natalie, asked me for some main-dish dinner ideas since her two daughters are now home from college for the summer. This recipe for Flank Steak with Tomatoes and Feta is perfect for weeknights and weekends, especially since it’s grilling season (and Memorial Day is coming up). It’s so simple to prepare using fresh basil, oregano, garlic, fresh lemon juice and red wine vinegar. And who says beef isn’t healthy? Flank Steak with Tomatoes and Feta only has 185 calories, 29 grams of protein and only 2 grams of fat and carbohydrates per serving.
Flank Steak with Tomatoes and Feta
Prep:
15 minutes
Cook:
16 minutes
Yield:
6 to 8 servings
Ingredients
1/2 cup chopped fresh basil, divided
1/2 chopped fresh oregano, divided
2 cloves garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
11/2 pound flank steak
3 Roma tomatoes, chopped
1/4 cup reduced-fat feta cheese
Pitted kalamata olives (optional)
1/2 chopped fresh oregano, divided
2 cloves garlic, minced
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
11/2 pound flank steak
3 Roma tomatoes, chopped
1/4 cup reduced-fat feta cheese
Pitted kalamata olives (optional)
Preparation
1. Combine 1/4 cup of the basil, 1/4 cup of the oregano, garlic, salt and pepper in a small bowl; mix well. Rub mixture over steak. Drizzle steak with vinegar and lemon juice and marinate at least 2 hours, turning occasionally (up to 8 hours).
2. Combine tomatoes, feta and remaining basil and oregano in a small bowl. Refrigerate, if desired, and set aside.
3. Preheat grill to medium-high (350°F or 400°F). Place steak on grill and grill, covered with grill lid, 6 to 8 minutes on each side or until steak is desired degree of doneness. Top with tomato mixture and olives, if desired.
2. Combine tomatoes, feta and remaining basil and oregano in a small bowl. Refrigerate, if desired, and set aside.
3. Preheat grill to medium-high (350°F or 400°F). Place steak on grill and grill, covered with grill lid, 6 to 8 minutes on each side or until steak is desired degree of doneness. Top with tomato mixture and olives, if desired.
2 Responses to “Gluten-Free, Low Carb and Low Calorie: Flank Steak with Tomatoes and Feta”
natalie says:
May, 21 2010at 09:18 am
Thanks for the recipe! I will have Eric get right on it. Nat
Misty says:
June, 23 2010at 01:26 pm
I roll ingredients into my flank but what I've never even thought of on those evenings I'm too tired is this! Such an easy thing yet brilliant!
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Oh So Easy Family Favorite: Tortellini, Chicken and Feta Salad
May 18, 2010
It means so much to me when people tell me how much they love my site (so to those of you who tell me that, thank you!) I ran into my friend, Adelaide, at my daughter’s recital a week or so ago, and she told me how she told her entire tennis team about me, and how they are all now subscribing and cooking from my blog. She even gave me an idea for a recipe that she and her good friend, Sissy Bice, had made. She showed me a photo on her phone that Sissy took of the finished dish. It seems I’m not only giving recipes and ideas, but I’m inspiring friends to be creative. I couldn’t wait to make this Tortellini, Chicken and Feta Salad for my family because these are all ingredients that they love. This recipe is so easy. Feel free to steam or blanch the asparagus and use feta or goat cheese. I love using rotisserie chicken as it makes dinner a snap. Thanks again to Adelaide and Sissy. Hope more of you will share ideas soon, Alison
Tortellini, Chicken and Feta Salad
Prep:
20 minutes
Cook:
9 minutes
Yield:
4 servings
Ingredients
1 bunch asparagus, trimmed
1 (9-ounce) package whole wheat tortellini
2 cups chopped, cooked chicken (1 rotisserie chicken)
1 (12-ounce) package mixed salad greens
1 cucumber, sliced
2 roma tomatoes, sliced
1/3 cup chopped fresh basil
1/3 cup reduced-fat crumbled feta cheese
1/4 teaspoon freshly ground pepper
Balsamic vinegar and olive oil
Pine nuts, toasted (optional)
1 (9-ounce) package whole wheat tortellini
2 cups chopped, cooked chicken (1 rotisserie chicken)
1 (12-ounce) package mixed salad greens
1 cucumber, sliced
2 roma tomatoes, sliced
1/3 cup chopped fresh basil
1/3 cup reduced-fat crumbled feta cheese
1/4 teaspoon freshly ground pepper
Balsamic vinegar and olive oil
Pine nuts, toasted (optional)
Preparation
1. Preheat oven to 350F. Place asparagus on a lightly greased baking sheet. Season with sea salt, if desired. Bake 6 to 8 minutes or until tender and crisp; refrigerate and set aside.
2. Cook tortellini according to package directions; drain and let cool.
3. Top lettuce with chicken, tortellini, cucumber, tomato, basil and feta. Drizzle with vinegar and oil and season with pepper to taste. Top with pine nuts, if desired.
2. Cook tortellini according to package directions; drain and let cool.
3. Top lettuce with chicken, tortellini, cucumber, tomato, basil and feta. Drizzle with vinegar and oil and season with pepper to taste. Top with pine nuts, if desired.
One Response to “Oh So Easy Family Favorite: Tortellini, Chicken and Feta Salad”
natalie says:
May, 19 2010at 10:12 am
would love to see some new main course dinner recipes. thanks! nat
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Vegetarian Healthy Favorite: Cuban Black Beans and Rice
May 17, 2010
For all of those vegetarian friends and fans, here’s one for you. Cuban Black Beans and Rice is perfect as a main dish or even side dish. Black beans are extremely healthy, as they are a very good source of cholesterol-lowering fiber. They are also rich in antioxidants and may help to protect against cancer. This recipe is really easy to prepare and very filling. Feel free to substitute quinoa for the rice, if desired.
Cuban Black Beans and Rice
Prep:
15 minutes
Cook:
50 minutes
Yield:
6 to 8 servings
Ingredients
33/4 cups reduced-sodium chicken broth
11/2 cups brown rice
1 large onion, chopped
1 jalapeno, seeded and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons olive oil
2 (15-ounce) cans black beans, rinsed and drained
1 tablespoon fresh lime juice
Greek yogurt, chopped green onions
11/2 cups brown rice
1 large onion, chopped
1 jalapeno, seeded and chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons olive oil
2 (15-ounce) cans black beans, rinsed and drained
1 tablespoon fresh lime juice
Greek yogurt, chopped green onions
Preparation
1. Bring chicken broth to a boil in a large saucepan. Add rice; reduce heat and simmer 40 minutes.
2. While rice is cooking, saute onion, jalapeno, garlic, cumin and salt in hot oil in a large nonstick skillet, 5 minutes or until onion is tender. Add to rice. Stir in beans and lime juice and heat through, about 5 minutes. Garnish with Greek yogurt and green onions.
2. While rice is cooking, saute onion, jalapeno, garlic, cumin and salt in hot oil in a large nonstick skillet, 5 minutes or until onion is tender. Add to rice. Stir in beans and lime juice and heat through, about 5 minutes. Garnish with Greek yogurt and green onions.
One Response to “Vegetarian Healthy Favorite: Cuban Black Beans and Rice”
gaea says:
August, 01 2010at 05:57 pm
hmm mostly sounds yummy tho methinks the chicken broth renders it un- vegetarian. How about adding fresh Cilantro and its awesome tasty flowers and=or the dried version coriander ~ peace
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Recipe Testing and Judging: Cheddar Waffles with Applewood Bacon Butter
May 16, 2010
Okay, so no recipe today. Sorry! I am on a busy, tight work deadline recipe testing and judging for Cheesechampionsonline.com recipe contest for Safeway Cheese USA. The winner receives a ”5-Day/5-Night Culinary Boot Camp” at The Culinary Institute. It’s an awesome project, shopping, recipe testing, evaluating and photographing some incredible entries that are as creative as delicious. I made these Cheddar Waffles with Applewood Bacon Butter this morning. Yesterday it was Apple Pepperjack Cornbread with Spicy Maple Glaze (yum!). Tonight it’s Crispy Fig & Prosciutto Pizza with Feta and Walnuts. I will let you know the winning recipe when I’m done.
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Magical Gluten-Free Side Dish: Southwestern Quinoa Salad
May 13, 2010
A lot of people have asked me lately, “What is quinoa?”. I answer, “It’s the magical grain.” Quinoa is the amazing gluten-free grain that is high in fiber and a complete protein, meaning it has all nine amino acids. Quinoa also contains high amounts of lysine, manganese, magnesium, iron, copper and phosphorus. It is a great replacement for rice or couscous and works great here in this simple recipe for Southwestern Quinoa Salad. Serve it room temperature or chilled. It’s awesome, and my kids even ate it too! By the way, quinoa can be found at Whole Foods Market or any of your specialty stores.
Gluten-Free Southwestern Quinoa
Prep:
10 minutes
Cook:
20 minutes
Yield:
4 servings
Ingredients
1 1/4 cups low-sodium gluten-free chicken broth
3/4 cup uncooked quinoa
3/4 cup black beans, rinsed and drained
1/2 cup chopped red bell pepper
1/3 cup chopped red onion
1/3 cup gluten-free salsa
1 tablespoon fresh lime juice
3/4 cup uncooked quinoa
3/4 cup black beans, rinsed and drained
1/2 cup chopped red bell pepper
1/3 cup chopped red onion
1/3 cup gluten-free salsa
1 tablespoon fresh lime juice
Preparation
1. Cook quinoa in chicken broth according to package directions; let cool slightly. Add beans and remaining ingredients, mixing well. Serve chilled or at room temperature.
2 Responses to “Magical Gluten-Free Side Dish: Southwestern Quinoa Salad”
Betsy says:
May, 15 2010at 12:50 pm
I bought my quinoa in the bulk section of whole foods, so there wan't any package directions. Would you mind posting how to cook it? Thanks
Marc Bloomston says:
May, 19 2010at 06:38 pm
Alison, This looks great! I'm having an office party at the lake this summer for about 60 people. Can you suggest a good easy meal and a fun signature drink we can serve that will be appealing to most?
Thanks,
Marc
Marc
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Easy, Healthy Appetizer or Main-dish Recipe: Pork Lettuce Wraps
May 11, 2010
This recipe was featured on NBC 13 Daytime Alabama for I Can’t Believe It’s Not Butter this week. My kids love lettuce wraps so this is perfect to serve at my house and only 3.5 grams of fat. It’s also very economical, only $6.93 for the recipe or $1.73 per serving. Feel free to substitute steak, chicken or shrimp for the pork in this recipe.
Pork Lettuce Wraps
Prep:
15 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
2 tablespoons honey
21/2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 pound pork tenderloin or boneless skinless chicken breasts, thinly sliced
1 tablespoon I Can't Believe It's Not Butter!® Spread
1 cup shredded carrots
2 cloves garlic, chopped
3 large green onions, diagonally sliced
1 (8 ounce) can sliced water chestnuts, drained and cut into strips
8 Boston or iceberg lettuce leaves
21/2 tablespoons reduced-sodium soy sauce
2 tablespoons rice wine vinegar
1 teaspoon grated fresh ginger
1 pound pork tenderloin or boneless skinless chicken breasts, thinly sliced
1 tablespoon I Can't Believe It's Not Butter!® Spread
1 cup shredded carrots
2 cloves garlic, chopped
3 large green onions, diagonally sliced
1 (8 ounce) can sliced water chestnuts, drained and cut into strips
8 Boston or iceberg lettuce leaves
Preparation
1. Combine honey, soy sauce, vinegar and ginger in glass bowl; add pork and toss to coat. Cover and marinate 30 minutes in refrigerator.
2. Remove pork from marinade, reserving marinade. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in a large nonstick skillet over medium-high heat and cook pork, stirring occasionally, 4 minutes or until pork is done. Stir in carrots, stirring occasionally, 2 minutes or until crisp-tender. Stir in garlic, scallions and water chestnuts and cook, stirring frequently, 1 minute. Serve in lettuce wraps.
2. Remove pork from marinade, reserving marinade. Melt 1 tablespoon I Can't Believe It's Not Butter!® Spread in a large nonstick skillet over medium-high heat and cook pork, stirring occasionally, 4 minutes or until pork is done. Stir in carrots, stirring occasionally, 2 minutes or until crisp-tender. Stir in garlic, scallions and water chestnuts and cook, stirring frequently, 1 minute. Serve in lettuce wraps.
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