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Post by allezcuisine on Sept 22, 2006 16:04:57 GMT -5
Parmesan zucchini is one of my favorite dishes. I could eat that at all three meals a day!
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Post by missteetheironchef on Sept 22, 2006 16:07:52 GMT -5
LOL, Very funny, AC! I would add some alfredo or marinara on mine.
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Post by missteetheironchef on Sept 28, 2006 12:05:12 GMT -5
Hot Macadamia Dip
1 8-oz. package cream cheese, softened 4 oz sour cream 1 clove garlic, minced 1 Tbsp. green onions, chopped 1 tsp. prepared horseradish 1/2 cup macadamia nuts, chopped Salt and pepper to taste
Combine all ingredients together and mix well. Place in a baking dish and bake at 350 degrees for 15 minutes. Serve warm with assorted crackers or crusty bread.
The Skinny: Macadamia nuts are notorious for their high fat and calorie content. If you are watching the fat and calories you may want to take it easy on this dish. You should definitely use low fat cream cheese and sour cream.
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Post by missteetheironchef on Sept 28, 2006 12:05:42 GMT -5
Grilled Tuna Steaks with Avocado Salsa
6 - 8 tuna steaks (about 4 to 6 oz each) 1/4 cup olive oil 1 tsp. dried thyme 1 tsp. dried oregano 1 clove garlic, minced Juice of 1 lemon
Place tuna steaks in a shallow pan. Combine next 5 ingredients and pour over tuna. Place in the refrigerator and marinate for 1 hour before cooking. Place on a medium-hot grill for about 5 minutes per side. Serve with avocado salsa recipe to follow. You can substitute other types of fish for the tuna such as trout, sea bass or swordfish.
The Skinny: Tuna contains those omega fatty acids that are good for you.
Avocado Salsa
2 ripe avocadoes, peeled, pitted and diced 1 small sweet onion, chopped 1 15-oz. can black beans, drained and rinsed 1 tomatoes, diced Juice of 2 limes 1/4 cup olive oil 2 jalapeno peppers, seeded and chopped 1/4 cup fresh cilantro, chopped 2 cloves garlic, minced Salt and pepper to taste
Combine all ingredients in a bowl and allow to sit while fish is marinating to allow flavors to blend.
The Skinny: Avocados have some issues with fat but it is supposed to be the good kind of fat.
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Post by missteetheironchef on Sept 30, 2006 13:15:54 GMT -5
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Post by missteetheironchef on Sept 30, 2006 13:19:30 GMT -5
Salsa Pizza
1 8-oz. package crescent rolls 1 8-oz. package cream cheese, softened One third cup fresh cilantro, chopped 2 garlic cloves, minced 2 large fresh tomatoes, seeded and diced 1 large sweet onion, chopped 1 Tbsp. lime juice 2 serrano chiles, seeded and chopped One quarter cup Mexican beer Dash of sugar
Spread out crescent rolls evenly onto lightly greased baking sheet. Bake at 350 degrees for 15 minutes. Allow to cool. Meanwhile, combine cream cheese, cilantro and garlic in a bowl and mix well. In a separate bowl, combine tomatoes, onion, lime juice, chiles, beer and sugar and mix well. Spread cream cheese mixture over rolls and top with tomato mixture. Slice and serve. If you prefer you may use homemade pizza crust or pre-made store bought pizza crust instead of crescent rolls.
The Skinny: Use light cream cheese.
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Post by missteetheironchef on Sept 30, 2006 13:20:07 GMT -5
Tortilla Lasagna
2 pounds lean ground beef 1 large sweet onion, chopped 2 garlic cloves, minced 1 tsp. cumin One half tsp. red pepper One half tsp. cayenne pepper 1 14-oz. can diced tomatoes, drained 12 corn tortillas 1 16-oz. container cottage or ricotta cheese 1 cup Monterey Jack cheese, shredded 2 cup lettuce shredded 2 fresh tomatoes, diced 1 cup black olives, sliced 1 cup Cheddar cheese, shredded
Brown ground beef in a large skillet with onion and garlic. Add cumin, red pepper, cayenne pepper and diced tomatoes and cook over low-medium heat for several minutes. Remove from heat. Place 6 of the corn tortillas and the bottom of a lightly greased 13 x 9-inch baking dish and spread meat mixture evenly over tortillas. Top with remaining tortillas. Combine ricotta and Monterey Jack cheeses and mix well. Spread cheeses over tortillas and bake at 350 degrees for 30 minutes. Remove from oven and top with lettuce, tomatoes, black olives and cheddar cheese. Slice and serve.
The Skinny: Use fat free tortillas.
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Post by missteetheironchef on Oct 2, 2006 16:19:17 GMT -5
Creamed Orzo with Leeks and Parmesan
Serves 12
4 Tbl butter 2 large leeks, cleaned and sliced thinly 1 cup chicken stock (canned is fine) 1 cup orzo cooked (tri-color or regular white is fine) 1/2 cup heavy cream Salt and pepper to taste Ground nutmeg to taste 4 Tbl grated Parmesan cheese
Get your pot of water boiling and start your orzo. While the orzo cooks...
Melt butter in large sauté pan. Add leeks and cook over Medium heat until they are completely loose. Add chicken stock and simmer until the stock almost disappears. Drain your orzo when it's finished cooking. Then at this point add cream to the sauté pan with the leek mixture. Heat thoroughly. Season with salt, pepper and nutmeg. A sprinkling of each will do. Just before serving, add the Parmesan and stir until it melts.
Note: If you are making this ahead, you can add the Parmesan right away. Chill. Then just reheat in the oven in a casserole. If the orzo looks a bit dry in the oven, you can add a little extra cream. Stir once while it is reheating in the oven. This usually takes about 30 minutes on 300 degrees.
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Post by allezcuisine on Oct 3, 2006 12:52:42 GMT -5
That sounds so good!
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Post by mickster on Oct 3, 2006 17:11:29 GMT -5
I'm going to make some soup using the rest of my pulled pork and barley. It's getting chilly starting tomorrow, and suposed to rain, too. I love soup on a day like that. Anybody got some good ideas to put in the soup with the pork and barley?
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Post by allezcuisine on Oct 3, 2006 17:20:18 GMT -5
Me? I'd put celery, onion, parsnip, carrots.....basic soup ingredients.
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Post by mickster on Oct 3, 2006 17:26:45 GMT -5
No carrots, YUK! I hate carrots! Celery and onions sound great.
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Post by allezcuisine on Oct 3, 2006 17:30:39 GMT -5
No carrots?!
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Post by mickster on Oct 3, 2006 17:33:50 GMT -5
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Post by missteetheironchef on Oct 3, 2006 18:08:35 GMT -5
Ah, c'mon, Mick. It's great for the eyes.
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