Game Day and Labor Day Appetizer: Grilled Blue Corn Nachos
August 31, 2010
Since we are headed into Labor Day weekend and the start of college football season, I thought I would share one of my all time top requested recipes. College football here in Alabama is huge. As you may know, Alabama also won the National Championship last year. Alabama people are passionate about football, whether it’s Alabama, Auburn, or UAB, so parties, tailgating and food are super important. This recipe for Grilled Blue Corn Nachos is always a hit with friends during football season. I like to make these on the grill for that extra hint of grilled flavor. Feel free to bake them in the oven, and they still taste great!
Blue Corn Nachos
Prep:
20 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
1 tablespoon butter
1 medium Vidalia onion, sliced
1 red bell pepper, seeded and sliced into thin strips
1 cup yellow corn
1 pound ground sirloin or ground round
2 tablespoons whole wheat or all-purpose flour
1 tablespoons smoked paprika
3/4 teaspoon kosher salt
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup reduced-sodium chicken or beef broth
Dash hot sauce
Dash Worcestershire sauce
1 red bell pepper
4 cups blue corn tortilla chips
11/2 cups shredded cheddar cheese
2 tablespoons sliced black olives
2 tablespoons sliced jalapeños
Sour cream and guacamole (optional)
1 medium Vidalia onion, sliced
1 red bell pepper, seeded and sliced into thin strips
1 cup yellow corn
1 pound ground sirloin or ground round
2 tablespoons whole wheat or all-purpose flour
1 tablespoons smoked paprika
3/4 teaspoon kosher salt
1 tablespoon garlic powder
1 teaspoon oregano
1 teaspoon chili powder
1 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup reduced-sodium chicken or beef broth
Dash hot sauce
Dash Worcestershire sauce
1 red bell pepper
4 cups blue corn tortilla chips
11/2 cups shredded cheddar cheese
2 tablespoons sliced black olives
2 tablespoons sliced jalapeños
Sour cream and guacamole (optional)
Preparation
1. In a large skillet, melt butter over medium heat. Saute onion 10 to 12 minutes or until soft and caramelized. Remove from skillet; set aside. Add red bell pepper to skillet and saute 3 minutes. Add corn and saute 2 more minutes or until bell pepper is tender. Remove vegetables from skillet and set aside.
2. For the Ground Beef: Saute beef in the same skillet 5 minutes or until browned. Add flour, paprika, salt, garlic powder, oregano, chili powder, black pepper and cayenne; stir to combine. Add broth, hot sauce and Worcestershire; stir to combine. Reduce heat to low and simmer 10 minutes. Season with salt and pepper to taste. Keep warm and set aside.
3. Preheat grill to medium (300°F to 350°F).
4. Place a large handful of chips onto a large grill rack coated with aluminum foil, plank or grill pan. Top with half of the Cheddar. Top with another layer of chips. Top with beef, onions, corn and bell pepper. Sprinkle with remaining cheese, olives and jalapeños. Grill, covered, 10 to 15 minutes or until cheese is fully melted. Serve with sour cream, guacamole, if desired.
Note: If you want to cook these indoors, bake in the oven on 350F for 10 to 15 minutes or until cheese is melted.
2. For the Ground Beef: Saute beef in the same skillet 5 minutes or until browned. Add flour, paprika, salt, garlic powder, oregano, chili powder, black pepper and cayenne; stir to combine. Add broth, hot sauce and Worcestershire; stir to combine. Reduce heat to low and simmer 10 minutes. Season with salt and pepper to taste. Keep warm and set aside.
3. Preheat grill to medium (300°F to 350°F).
4. Place a large handful of chips onto a large grill rack coated with aluminum foil, plank or grill pan. Top with half of the Cheddar. Top with another layer of chips. Top with beef, onions, corn and bell pepper. Sprinkle with remaining cheese, olives and jalapeños. Grill, covered, 10 to 15 minutes or until cheese is fully melted. Serve with sour cream, guacamole, if desired.
Note: If you want to cook these indoors, bake in the oven on 350F for 10 to 15 minutes or until cheese is melted.
6 Responses to “Game Day and Labor Day Appetizer: Grilled Blue Corn Nachos”
Elizabeth says:
September, 01 2010at 07:37 am
These look incredible! Love the grill idea!
Andrea says:
September, 01 2010at 07:38 am
Can't wait for football season! I am definately making these!
Mallory says:
September, 01 2010at 09:31 am
This looks great! Your photos are amazing!
Angie says:
September, 01 2010at 09:33 am
Never met a nacho I didn't like,and these sound fabulous!Forget tailgating(too much sharing)!I want these all to myself!
Brett says:
September, 01 2010at 10:34 am
My wife found this one first and forwarded to me today w/ 'yummmmmmmm' in the subject line.
Question: Would this spice combo for the ground beef work for a homemade taco seasoning?
Heather @ Side of Sneakers says:
September, 02 2010at 09:59 am
Oh my goodness- grilled nachos?!?!! I HAVE to try this. Nachos are probably one of my favorite things, and football is my favorite excuse to eat them all the time;)
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20 Minutes, Simple and Light: Lightened-Up Veal Piccata
August 23, 2010
I love Veal Piccata and realized that it can be lightened up tremendously, and it is oh so easy -only 20 minutes to prepare. This recipe also works great with chicken cutlets and sliced pork loin, both easily found in the grocery store. Both of these options come thinly sliced which eliminates having to pound the meat. I used egg whites for the liquid and a simple whole wheat flour mixture for the breading. Then, I lightly fried in olive oil. Serve these with a salad and a vegetable, and dinner is on the table in less than 30 minutes.
Lightened-Up Veal Piccata
Prep:
10 minutes
Cook:
10 minutes
Yield:
4 servings
Ingredients
1/3 tablespoon whole wheat or all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 egg whites
1/4 cup plus 1 tablespoon fresh lemon juice, divided
11/2 pound veal cutlets
1/2 cup Italian seasoned breadcrumbs
3 tablespoons olive oil
1 cup chicken broth low-sodium chicken broth
2 tablespoons capers, drained and rinsed
Chopped fresh chives, lemon wedges, (optional)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 egg whites
1/4 cup plus 1 tablespoon fresh lemon juice, divided
11/2 pound veal cutlets
1/2 cup Italian seasoned breadcrumbs
3 tablespoons olive oil
1 cup chicken broth low-sodium chicken broth
2 tablespoons capers, drained and rinsed
Chopped fresh chives, lemon wedges, (optional)
Preparation
1. Combine flour, salt and pepper in a shallow dish. In a separate dish, combine egg whites and 1 tablespoon lemon juice. Place breadcrumbs in a third dish. Working with 1 cutlet at a time, dip cutlet in flour mixture, coating both sides, then in egg whites and dredge in breadcrumbs.
2. Heat oil in nonstick skillet over medium-high heat. Add cutlets and cook 2 to 4 minutes on each side or until lightly browned. Remove and keep warm.
3. Add broth, remaining lemon juice and capers; simmer 2 minutes, stirring constantly. Serve broth and capers over veal cutlets and garnish with lemon wedges and chives.
2. Heat oil in nonstick skillet over medium-high heat. Add cutlets and cook 2 to 4 minutes on each side or until lightly browned. Remove and keep warm.
3. Add broth, remaining lemon juice and capers; simmer 2 minutes, stirring constantly. Serve broth and capers over veal cutlets and garnish with lemon wedges and chives.
6 Responses to “20 Minutes, Simple and Light: Lightened-Up Veal Piccata”
Nancy says:
August, 23 2010at 01:09 pm
Beautiful picture. Looks delicious and can't wait to try it!!!
Charmian @Christie's Corner says:
August, 23 2010at 11:21 am
I'm so glad you mentioned swapping chicken or pork for the veal. Love that you've lightened the recipe up, too. Quick and healthy? Who could ask for more?
marla {family fresh cooking} says:
August, 25 2010at 05:51 am
I always prefer the lightened up version to anything heavy. Capers are one of my all time favorite ingredients. Great recipe!
Maria says:
August, 23 2010at 05:01 pm
Love the lightened up version!
Eilzabeth says:
August, 23 2010at 11:32 am
These look great as always! Can't wait for your upcoming cookbook!
Lisa says:
August, 23 2010at 11:33 am
Great weeknight recipe and love your photography!
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Summer Fest and Stone Fruits: Pork and Plum Skewers
August 17, 2010
I was so excited that Summer Fest 2010 this week is featuring recipes using stone fruits from bloggers around the country. To read more about Summer Fest, check out Away to Garden and join the community. I love this recipe for Pork and Plum Skewers. It’s so easy to prepare. Just make a simple marinade, thread plums and pork on skewers, and grill. This recipe was featured in the July issue of Birmingham Magazine, and I couldn’t wait to share it for Summer Fest.
Pork and Plum Skewers
Prep:
15 minutes
Cook:
8 minutes
Yield:
4 servings
Ingredients
1 (1 pound) pork tenderloin, cut into 2-inch pieces
1/3 cup plum or apricot preserves
1 tablespoon honey
1 teaspoon olive oil
2 tablespoons chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
4 fresh plums, cut into wedges
2 cups fresh watercress or mixed greens
Fresh rosemary sprigs
1/3 cup plum or apricot preserves
1 tablespoon honey
1 teaspoon olive oil
2 tablespoons chopped fresh rosemary
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
4 fresh plums, cut into wedges
2 cups fresh watercress or mixed greens
Fresh rosemary sprigs
Preparation
1. Combine pork, plum preserves, honey, oil, rosemary, red pepper and salt in a large shallow dish or resealable plastic bag, turning to coat. Refrigerate at least 1 hour or up to 8 hours.
2. Preheat grill to medium-hig heat. Remove pork from marinade. Thread pork and plums over skewers, brush with preserve marinade.
3. Place skewers on a lightly greased grill rack. Grill, covered with grill lid, 6 to 8 minutes or until desired degree of doneness. Serve over watercress and garnish with fresh rosemary, if desired.
2. Preheat grill to medium-hig heat. Remove pork from marinade. Thread pork and plums over skewers, brush with preserve marinade.
3. Place skewers on a lightly greased grill rack. Grill, covered with grill lid, 6 to 8 minutes or until desired degree of doneness. Serve over watercress and garnish with fresh rosemary, if desired.
7 Responses to “Summer Fest and Stone Fruits: Pork and Plum Skewers”
marla {family fresh cooking} says:
August, 18 2010at 07:43 am
Alison, I love these skewers. They are so creative & I bet the flavor is wonderful. Pork and plum are an awesome combo. These are great for entertaining.
Ranjani says:
August, 18 2010at 08:01 pm
I love to see recipes using fruit in savory dishes! Pork and plums do make a great combo - I'll have to try this recipe
Alison says:
August, 18 2010at 11:37 am
I love food on a stick! These look great. I once saw someone use rosemary sticks for skewers which could be an interesting option here.
Judy says:
August, 18 2010at 07:16 am
I adore fruit and meat-- this sounds PERFECT for summer-- waiting for my plums now! thanks
Nicci says:
August, 21 2010at 10:11 am
That sounds delcious, I need to try this recipe asap!
Alison Lewis says:
August, 18 2010at 09:25 am
Angie, that would work great!
Angie says:
August, 18 2010at 09:18 am
Think I may try it with nectarines, only because that's what I have on hand. Cant wait till dinner!
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Back to School Main Dish: Balsamic-Soy Flank Steak
August 16, 2010
My kids love when I make flank steak for dinner. Since school starts back this week, I thought I would start off the week right by sharing this recipe for Balsamic-Soy Flank Steak which is so simple and quick. I used McCormick’s Montreal Seasoning for the spices which is a blend of peppers garlic and spices (part of their Grill Mates collection).
Balsamic-Soy Flank Steak
Prep:
10 minutes
Cook:
14 minutes
Yield:
4 servings
Ingredients
11/2 pounds flank steak
11/2 teaspoons Montreal steak seasoning (Mccormick makes it)
1/4 cup balsamic vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
1/4 cup chopped green onions
11/2 teaspoons Montreal steak seasoning (Mccormick makes it)
1/4 cup balsamic vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon Worcestershire sauce
1/4 cup chopped green onions
Preparation
1. Rub steak seasoning over steak and place steak in a shallow baking dish or resealable plastic bag. Whisk together balsamic vinegar, soy sauce, Worcestershire sauce, and green onions. Pour over steak and marinate in the refrigerator at least 2 hours up to 8 hours.
2. Preheat grill to medium-high. Remove steak from marinade and discard marinade. Grill, covered with grill lid, 7 to 8 minutes per side or to desired degree of doneness. Let stand 5 minutes and cut diagonally across the grain into thin slices.
2. Preheat grill to medium-high. Remove steak from marinade and discard marinade. Grill, covered with grill lid, 7 to 8 minutes per side or to desired degree of doneness. Let stand 5 minutes and cut diagonally across the grain into thin slices.
7 Responses to “Back to School Main Dish: Balsamic-Soy Flank Steak”
kathryn N. says:
August, 17 2010at 10:18 am
Still loving your fresh, healthy and reasonable to prepare dishes. Keep on truckin'!
marla {family fresh cooking} says:
August, 17 2010at 09:33 am
We love flank steak for it's flavor & versatility. There is so much you can do with this recipe! Love it :)
megan @ whatmegansmaking says:
August, 16 2010at 08:28 am
looks great! I've never made flank steak, but I keep telling myself I need to. You made it sound so simple!
Heather (Heather's Dish) says:
August, 16 2010at 09:31 am
i love recipes like this that have such simple ingredients but so much flavor! sounds like a winner!
Cookin' Canuck says:
August, 16 2010at 11:30 am
I always appreciate quick dinner like this on a busy school night. I know my kids would love it, too.
Nancy says:
August, 18 2010at 11:17 am
Thanks Alison for all the wonderful ideas to change up my menu. This looks great and healthy.
Jon E. Lewis says:
August, 16 2010at 09:11 am
While we have flank steak a lot, this was one of the most flavorful ones we've had. I only got one piece because the kids gobbled it all up. You would think I would lose weight since I'm losing out to the kids on food.
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Weeknight Summer Dinner in a Pinch: Steak Fajita Salad
July 05, 2010
Since summer began, things seem (and are) busier than ever. Trying to work at home with 3 kids is always a challenge. Some days, dinnertime becomes a last minute thought. This recipe for Steak Fajita Salad is one of my “in a pinch” recipes. My kids love these, and they wrap the steak and vegetables in flour tortillas. I serve mine over lettuce (trying to skip the carbs). I dollop mine with nonfat Greek yogurt for some extra protein and a great substitute for sour cream.
Note: for the Fajitas seasoning, I used McCormick.
Fajita Steak Salad
Prep:
20 minutes
Cook:
7 minutes
Yield:
4 to 6 servings
Ingredients
13/4 pound hanger steak, cut into 1-inch pieces
4 tablespoons fresh lime juice
1/2 (1.12-ounce) package fajitas seasoning
6 cups romaine lettuce leaves
1 cup each thinly sliced red and green peppers
1 large tomato, sliced
1/2 purple onion, thinly sliced
1 (15-ounce) can black beans, rinsed and drained
Greek Yogurt or light sour cream, salsa, chopped fresh cilantro
4 tablespoons fresh lime juice
1/2 (1.12-ounce) package fajitas seasoning
6 cups romaine lettuce leaves
1 cup each thinly sliced red and green peppers
1 large tomato, sliced
1/2 purple onion, thinly sliced
1 (15-ounce) can black beans, rinsed and drained
Greek Yogurt or light sour cream, salsa, chopped fresh cilantro
Preparation
1. Place steak in a large shallow dish. Drizzle lime juice over steak and sprinkle evenly with fajita seasoning; let stand at least 15 minutes, tossing occasionally. If you have time, cover and marinate in the refrigerator up to 8 hours.
2. Heat a large nonstick skillet over medium-high heat. Cook steak 5 to 7 minutes, stirring often until beef is browned. Add peppers, tomatoes and onion and cook over medium-high heat 3 minutes or until tender.
3. Serve steak and vegetables over lettuce leaves (or flour tortillas). Top with black beans and desired toppings. Serve immediately.
2. Heat a large nonstick skillet over medium-high heat. Cook steak 5 to 7 minutes, stirring often until beef is browned. Add peppers, tomatoes and onion and cook over medium-high heat 3 minutes or until tender.
3. Serve steak and vegetables over lettuce leaves (or flour tortillas). Top with black beans and desired toppings. Serve immediately.
4 Responses to “Weeknight Summer Dinner in a Pinch: Steak Fajita Salad”
Heather says:
July, 06 2010at 06:44 pm
Are there other names for "hanger" steak? London broil?
Cookin' Canuck says:
July, 06 2010at 01:11 pm
I love this kind of quick meal. Summertime, while I love being able to spend more time with the kids, definitely makes dinner prep more challenging.
Jon Lewis says:
July, 06 2010at 09:10 am
It worked great with Hanger Steak. The kids ate every bit.
Christine says:
July, 06 2010at 11:08 am
Yum, this sounds easy and delish -- my favorite kind of meal! Summer has been so busy here too (doesn't it get crazy working from home?!). Thanks for the great dinner salad!
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Easy Dinner Idea: Grilled Pizza with Basil, Mushrooms and Mini Pepperoni
June 29, 2010
I recently saw a pizza grill pan last week in the window at The Cook Store, a wonderful neighborhood cooking store where I live. I thought to myself, “I want that!”. I received one for a present shortly thereafter, and I was very excited (thanks @jon_lewis -twitter handle). I used it the other night when I was in a pinch as I was testing recipes for my upcoming book (Chipotle Pork Wraps with Slaw). My kids didn’t want that for dinner so I threw this Grilled Pizza with Basil, Mushrooms and Mini Turkey Pepperoni together for them. I ended up eating both (of course) because it turned out so great!
Grilled Pizza with Basil, Mushrooms and Mini Turkey Pepperoni
Prep:
10 minutes
Cook:
10 minutes
Yield:
6 servings
Ingredients
1 (12-inch) thin or traditional pizza crust (I like Mama Marys)
1 tablespoon olive oil
3/4 cup marinara or pizza sauce
2 cups shredded mozzarella cheese
1/2 cup mini pepperoni slices
1/2 (8-ounce) container sliced fresh mushrooms
3 tablespoons chopped fresh basil
Crushed red pepper flakes, Parmesan cheese (optional)
1 tablespoon olive oil
3/4 cup marinara or pizza sauce
2 cups shredded mozzarella cheese
1/2 cup mini pepperoni slices
1/2 (8-ounce) container sliced fresh mushrooms
3 tablespoons chopped fresh basil
Crushed red pepper flakes, Parmesan cheese (optional)
Preparation
1. Preheat grill to medium-high heat.
2. Place pizza crust on pizza grill pan. Drizzle olive oil over pizza crust. Spread with marinara and top with cheese, pepperoni, mushrooms and basil.
3. Cook on preheated grill over indirect heat 10 to 12 minutes or until lightly browned and cheese is melted. Top with red pepper flakes and Parmesan, if desired.
2. Place pizza crust on pizza grill pan. Drizzle olive oil over pizza crust. Spread with marinara and top with cheese, pepperoni, mushrooms and basil.
3. Cook on preheated grill over indirect heat 10 to 12 minutes or until lightly browned and cheese is melted. Top with red pepper flakes and Parmesan, if desired.
2 Responses to “Easy Dinner Idea: Grilled Pizza with Basil, Mushrooms and Mini Pepperoni”
Jon Lewis says:
July, 01 2010at 11:07 am
This was a fifteen minute, easy and fabulous meal. The grill gives a pizza such a good flavor.
Alison Lewis says:
July, 01 2010at 11:09 am
Thanks again for the pan. The kids love it and it and making pizza is easier than ever!
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Summer Easy Dinner: Glazed Pork with Peach Salsa
June 21, 2010
Try Pork with Peach Salsa for a quick summer weeknight meal. This recipe is so easy using peach preserves and honey as a glaze over the pork. I use boneless pork loin chops because they cook so quickly, perfect for busy people. Feel free to grill the pork outdoors, inside in a grill pan or even nonstick skillet. This Peach Salsa is wonderful and filled with fresh peaches, cilantro, purple onion and lime juice. If you don’t eat pork, feel free to subsitute boneless chicken breasts, or I prefer chicken cutlets because they are thinner and cook even quicker.
Glazed Pork with Peach Salsa
Prep:
20 minutes
Cook:
13 minutes
Yield:
4 servings
Ingredients
1 cup peach preserves
1 tablespoon honey
11/2 pound boneless pork chops
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 large fresh peaches, seeded, chopped (about 11/2 cups) and divided
1 tablespoon fresh lime juice
1 tablespoon honey
1 tablespoon finely chopped red onion
2 teaspoon finely chopped fresh cilantro
1/4 teaspoon chipotle seasoning
1 tablespoon honey
11/2 pound boneless pork chops
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
2 large fresh peaches, seeded, chopped (about 11/2 cups) and divided
1 tablespoon fresh lime juice
1 tablespoon honey
1 tablespoon finely chopped red onion
2 teaspoon finely chopped fresh cilantro
1/4 teaspoon chipotle seasoning
Preparation
1. Preheat grill, grill pan or large skillet to medium-high heat.
2. Combine preserves and honey in a small saucepan over low heat, stirring for 5 minutes. Remove from heat and set aside
3. Place pork in a shallow dish; season with salt and red pepper flakes. Brush peach preserve mixture over pork, tossing well to coat. Let stand 10 minutes at room temperature.
4. In a separate bowl, combine remaining peaches and remaining ingredients; set aside.
5. Remove pork from preserve mixture and place pork on a lightly greased grill rack coated with cooking spray. Grill over medium-high heat 4 minutes on each side or until done. Serve with fresh Peach Salsa.
2. Combine preserves and honey in a small saucepan over low heat, stirring for 5 minutes. Remove from heat and set aside
3. Place pork in a shallow dish; season with salt and red pepper flakes. Brush peach preserve mixture over pork, tossing well to coat. Let stand 10 minutes at room temperature.
4. In a separate bowl, combine remaining peaches and remaining ingredients; set aside.
5. Remove pork from preserve mixture and place pork on a lightly greased grill rack coated with cooking spray. Grill over medium-high heat 4 minutes on each side or until done. Serve with fresh Peach Salsa.
No Responses to “Summer Easy Dinner: Glazed Pork with Peach Salsa”
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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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Healthy Breakfast or Afternoon Snack for Kids and Adults: Pumpkin Muffins
April 20, 2010
We love pumpkin in anything at my house, and these Pumpkin Muffins are my kid’s favorite. I modified this recipe from Ellie Krieger’s recipe from The Food Network. I increased the spices a bit and used allspice instead of cloves. Pumpkin Muffins are perfect for an afternoon snack or quick on-the-go breakfast. These have saved me when we are flying out the door to school in the morning and to sports activities in the afternoon. Also, they are as pretty, and delicious, as they look.
Pumpkin Muffins
Prep:
20 minutes
Cook:
20 minutes
Yield:
12 servings
Ingredients
Cooking spray
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans
1 cup all-purpose flour
1 cup whole-grain pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
3/4 cup packed dark brown sugar
3 tablespoons unsulphered molasses
1/4 cup canola oil
2 large eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
3/4 cup low-fat buttermilk
1/4 cup confectioners sugar, sifted or chopped, toasted pecans
Preparation
1. Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.
2. In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
3. In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
4. Pour the batter into the prepared muffin pan and sprinkle with the powdered sugar or toasted pecans. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
5. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack. Top with powdered sugar or pecans.
One Response to “Healthy Breakfast or Afternoon Snack for Kids and Adults: Pumpkin Muffins”
kathryn N. says:
April, 30 2010at 07:59 am
Can you just use 2 C all-purpose flour and no pastry flour?
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Great Anytime Appetizer that is Low-Fat: Oh So Easy Empanadas
March 15, 2010
Sorry I have been so out of touch. I have been preparing for the “Kids Healthy Baking” Cooking class at Studio B in Alys Beach, Florida all last week. The class was yesterday, and we had 24 kids-huge success! Back to the grind now, but not yet. Since I had the best margarita ever today with wonderful company at Caliza Pool in Alys Beach, I thought I would share a recipe for easy Empanadas that are low-fat (85 calories and 1.5 grams of fat per serving), easy and delicious! Here’s to incredible surroundings!
Easy Empanadas
Prep:
10 minutes
Cook:
25 minutes
Yield:
20 servings
Ingredients
1/2 pound Laura's 92% Lean Ground Beef or 96% Lean Ground Round or any lean beef
1/4 cup finely chopped onion
1/4 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canned low-salt yellow corn, drained
1/3 cup salsa
1 tablespoon tomato paste
20 wonton wrappers
Cooking spray
Salsa, low-fat sour cream (optional)
1/4 cup finely chopped onion
1/4 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup canned low-salt yellow corn, drained
1/3 cup salsa
1 tablespoon tomato paste
20 wonton wrappers
Cooking spray
Salsa, low-fat sour cream (optional)
Preparation
1. Preheat oven to 400°F.
2. Cook ground beef, onion and next 3 ingredients in a large nonstick skillet 5 minutes or until beef is browned; drain. Add corn and next 2 ingredients and cook until heated through. Remove and let cool.
3. Working with one wonton wrapper at a time, spoon 1 tablespoon beef mixture into center of each wrapper. Bring 2 opposite corners together and pinch the points to seal, forming a triangle. Place wrappers on a wire rack and repeat procedure with remaining wrappers and beef mixture.
4. Place empanadas on lightly greased baking sheets and coat lightly with cooking spray. Bake 4 to 6 minutes on each side, turning once or until golden. Serve with salsa and sour cream, if desired.
2. Cook ground beef, onion and next 3 ingredients in a large nonstick skillet 5 minutes or until beef is browned; drain. Add corn and next 2 ingredients and cook until heated through. Remove and let cool.
3. Working with one wonton wrapper at a time, spoon 1 tablespoon beef mixture into center of each wrapper. Bring 2 opposite corners together and pinch the points to seal, forming a triangle. Place wrappers on a wire rack and repeat procedure with remaining wrappers and beef mixture.
4. Place empanadas on lightly greased baking sheets and coat lightly with cooking spray. Bake 4 to 6 minutes on each side, turning once or until golden. Serve with salsa and sour cream, if desired.
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