I found this in the August issue of Cooking Light. Yes, I am behind with my cooking magazines! Cannot wait to make these for work lunches.
12oz. boneless rotisserie chicken breast
2 tsp. olive oil
3/4 tsp. kosher salt, divided
1/2 tsp. cumin, divided
1/8 tsp. paprika
1/2 C. plain Greek yogurt
1tbsp. lemon juice
1tbsp. Tahini
1tsp. minced garlic
1 8.5 pkg. precooked farro
2 C. chopped English cucumber
2 C. halved cherry tomatoes
1 15oz. can unsalted chickpeas, rinsed and drained
2 tbsp. chopped fresh parsley
1/4 tsp. freshly ground pepper
Place chicken and oil in a large bowl, toss to coat. Combine 1/2 tsp. Salt, 1/4 tsp. cumin, and paprika in a bowl. Add spice mixture to chicken mixture; toss to coat.
Combine remaining 1/4 tsp. salt, remaining 1/4 tsp. cumin, yogurt, lemon juice, tahini, and garlic in a small bowl. Set aside.
Heat farro according to package directions. Place 1/2 C. farro in each of 4 bowls. Top each serving with about 3/4 C. chicken mixture, 1/2 C. cucumber, 1/2 C. tomatoes, about 1/3 C. chickpeas, and 2 1/2 tbsp. Greek yogurt mixture. Top with parsley and black pepper.
Per serving: 395 calories, 9g. fat, 36g. protein, 42g. carbohydrates, 7g. fiber, 677mg. sodium,
Saturday, September 16, 2017
Italian Joes on Texas Toast
I found this in the August/September issue of Simple and Delicious. I am going to try this for a weeknight supper.
1lb. ground beef
1 small green pepper, chopped
1 medium onion, finely chopped
3 garlic cloves, minced
1/2 C. dry red wine or beef broth
1 14.5oz. can diced tomatoes
1/4 C. tomato paste
1/4 tsp. salt
1/8 tsp. pepper
1 pkg. frozen garlic Texas toast
8 slices part skim mozzarella cheese
Preheat oven to 425 degrees. In a skillet, cook and crumble beef with green pepper, onion and minced garlic over medium high heat until no longer pink; drain. Add wine. Bring to a boil; reduce wine by half, about 2 minutes. Stir in tomatoes, tomato paste, salt, and pepper; return to a boil. Reduce heat; simmer until the mixture is thickened, stirring occasionally.
Meanwhile, place Texas toast on a foil lined baking sheet; baked until lightly browned, 8-10 minutes. Top with beef mixture, then cheese; bake until cheese is melted, 3-4 minutes.
Per serving: 353 calories, 19g. fat, 58mg. cholesterol, 626mg. sodium, 25g. carbs, 22g. protein
1lb. ground beef
1 small green pepper, chopped
1 medium onion, finely chopped
3 garlic cloves, minced
1/2 C. dry red wine or beef broth
1 14.5oz. can diced tomatoes
1/4 C. tomato paste
1/4 tsp. salt
1/8 tsp. pepper
1 pkg. frozen garlic Texas toast
8 slices part skim mozzarella cheese
Preheat oven to 425 degrees. In a skillet, cook and crumble beef with green pepper, onion and minced garlic over medium high heat until no longer pink; drain. Add wine. Bring to a boil; reduce wine by half, about 2 minutes. Stir in tomatoes, tomato paste, salt, and pepper; return to a boil. Reduce heat; simmer until the mixture is thickened, stirring occasionally.
Meanwhile, place Texas toast on a foil lined baking sheet; baked until lightly browned, 8-10 minutes. Top with beef mixture, then cheese; bake until cheese is melted, 3-4 minutes.
Per serving: 353 calories, 19g. fat, 58mg. cholesterol, 626mg. sodium, 25g. carbs, 22g. protein
Sunday, May 21, 2017
Blue Cheese Bites
I made these for an annual start of summer party last week. They were a huge hit. I had thought when I first tasted them, I thought maybe they needed something. With the way they disappeared, I guess I was wrong.
1 10oz. can refrigerated biscuit dough, separated and cut into thirds
1 C. crumbled blue cheese
1 C. melted butter (you could probably get away with 1/2 C.)
Preheat the oven to 400 degrees.
Arrange biscuits on a baking sheet. Drizzle butter over biscuits and evenly top with blue cheese.
Bake until biscuits are cooked through and cheese is melted, 10 to 13 minutes.
1 10oz. can refrigerated biscuit dough, separated and cut into thirds
1 C. crumbled blue cheese
1 C. melted butter (you could probably get away with 1/2 C.)
Preheat the oven to 400 degrees.
Arrange biscuits on a baking sheet. Drizzle butter over biscuits and evenly top with blue cheese.
Bake until biscuits are cooked through and cheese is melted, 10 to 13 minutes.
Monday, May 8, 2017
Cuban Style Pork Sliders with Mojo Sauce
This is something that I think will become part of our regular rotation this summer and going forward.
3lbs. ground pork
2 C. chopped onions
2 fresh jalapeño peppers, seeded and finely chopped
4 cloves garlic, minced
2/3 C. chicken broth
4 tsp. snipped fresh thyme
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. salt
1/2 tsp. ground black pepper
1 recipe Mojo sauce
24 cocktail buns or small dinner rolls
1/4 C. yellow mustard
12 slices country style ham, halved
12 slices Swiss cheese, halved
Pickle slices
In a Dutch oven, cook ground pork, onions, jalapeño peppers, and garlic over medium high heat until meat is browned and onions are tender, using a wooden spoon to break up the meat as it cooks. Drain off fat.
In a 3 1/2 or 4 quart slow cooker, combine meat mixture, broth, thyme, cumin, coriander, salt, and black pepper.
Cover and cook on low heat for 6 to 8 hours or on high heat for 3'to 4 hours. Stir in Mojo sauce.
To serve, spread cut side of buns with mustard. Layer bottoms of buns with ham and cheese. Using a slotted spoon, spoon meat mixture onto cheese. If desired, add pickle slices. Replace tops of buns. Makes 24 servings.
Mojo Sauce
Ina medium skillet, cook 6 cloves garlic, minced, in 2 tbsp. olive oil over medium heat until garlic starts to brown. Remove from heat. Carefully add 1/3 C. orange juice, 1/3 C. lemon juice, 1 tsp. ground cumin, 1/2 tsp. salt, and 1/2 tsp. ground black pepper; return to heat. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until slightly reduced; cool. Whisk before using.
Per serving: 338 calories, 20g. fat, 63mg. cholesterol, 627mg. sodium, 19g. carbohydrates, 1g. fiber, 19g. protein
3lbs. ground pork
2 C. chopped onions
2 fresh jalapeño peppers, seeded and finely chopped
4 cloves garlic, minced
2/3 C. chicken broth
4 tsp. snipped fresh thyme
2 tsp. ground cumin
2 tsp. ground coriander
1 tsp. salt
1/2 tsp. ground black pepper
1 recipe Mojo sauce
24 cocktail buns or small dinner rolls
1/4 C. yellow mustard
12 slices country style ham, halved
12 slices Swiss cheese, halved
Pickle slices
In a Dutch oven, cook ground pork, onions, jalapeño peppers, and garlic over medium high heat until meat is browned and onions are tender, using a wooden spoon to break up the meat as it cooks. Drain off fat.
In a 3 1/2 or 4 quart slow cooker, combine meat mixture, broth, thyme, cumin, coriander, salt, and black pepper.
Cover and cook on low heat for 6 to 8 hours or on high heat for 3'to 4 hours. Stir in Mojo sauce.
To serve, spread cut side of buns with mustard. Layer bottoms of buns with ham and cheese. Using a slotted spoon, spoon meat mixture onto cheese. If desired, add pickle slices. Replace tops of buns. Makes 24 servings.
Mojo Sauce
Ina medium skillet, cook 6 cloves garlic, minced, in 2 tbsp. olive oil over medium heat until garlic starts to brown. Remove from heat. Carefully add 1/3 C. orange juice, 1/3 C. lemon juice, 1 tsp. ground cumin, 1/2 tsp. salt, and 1/2 tsp. ground black pepper; return to heat. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes or until slightly reduced; cool. Whisk before using.
Per serving: 338 calories, 20g. fat, 63mg. cholesterol, 627mg. sodium, 19g. carbohydrates, 1g. fiber, 19g. protein
Tuesday, May 2, 2017
Smoked Gouda Carbonara
I found this recipe in the April 2017 issue of Food and Wine. I see it for dinner in the not so distant future.
1lb. spaghetti
5 large egg yolks
1 large egg
1 C. finely shredded smoke Gouda, plus more for serving
Kosher salt and black pepper
1 tbsp. extra virgin olive oil
6oz. slab bacon, finely diced
3/4 tsp. crushed red pepper
In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
In a large bowl, beat the egg yolks with the whole egg, the 1 C. of Gouda, 1/2 tsp. salt and 2 tsp. black pepper. Very gradually whisk in 1/2 C. of the reserved cooking water to temper the eggs.
Meanwhile, in the large pot, heat the olive oil. Add the bacon and cook over moderate heat until rendered but not crisp, 5 to 7 minutes. Add the pasta, crushed red pepper and 1/4 C. of the reserved pasta cooking water. Cook, tossing until the pasta is coated, 1 to 2 minutes. Scrape the pasta mixture into the large bowl and toss vigorously until creamy, 1 to 2 minutes; add more cooking water if needed. Season with salt and pepper. Divide pasta into bowls and serve with additional Gouda.
1lb. spaghetti
5 large egg yolks
1 large egg
1 C. finely shredded smoke Gouda, plus more for serving
Kosher salt and black pepper
1 tbsp. extra virgin olive oil
6oz. slab bacon, finely diced
3/4 tsp. crushed red pepper
In a large pot of salted boiling water, cook the pasta until al dente. Drain, reserving 1 cup of the cooking water.
In a large bowl, beat the egg yolks with the whole egg, the 1 C. of Gouda, 1/2 tsp. salt and 2 tsp. black pepper. Very gradually whisk in 1/2 C. of the reserved cooking water to temper the eggs.
Meanwhile, in the large pot, heat the olive oil. Add the bacon and cook over moderate heat until rendered but not crisp, 5 to 7 minutes. Add the pasta, crushed red pepper and 1/4 C. of the reserved pasta cooking water. Cook, tossing until the pasta is coated, 1 to 2 minutes. Scrape the pasta mixture into the large bowl and toss vigorously until creamy, 1 to 2 minutes; add more cooking water if needed. Season with salt and pepper. Divide pasta into bowls and serve with additional Gouda.
Monday, May 1, 2017
Pork Loin with Lemon, Thyme, and Garlic
It's almost time to start my herb garden. Pork roast is one of our favorite things to put on our grill. I see us making this quite a bit this summer.
4 lemons
4 garlic cloves, crushed
2 tbsp. thyme, chopped
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 3lb. boneless pork loin roast
Prepare outdoor grill for covered indirect grilling over medium heat.
From 2 lemons, grate 1 tbsp. peel and squeeze 1 tbsp. juice. Cut each remaining lemon into 4 wedges..
In a small bowl, combine lemons peel and juice, garlic, thyme, oil, salt, and pepper.
Make 10 to 12 slits in the pork roast. Rub roast all over with lemon mixture, pushing some into the slits.
Place pork on hot grill rack. Cook over direct heat for 10 minutes, turning several times to sear on all sides. Move pork off direct heat, cover and cook for about 35 minutes or until meat thermometer inserted into the center of the roast reaches 140 degrees. Transfer pork t cutting board; let stand for 10 minutes to set juices for slicing.
Serve sliced pork with lemon wedges and any juices from cutting board.
4 lemons
4 garlic cloves, crushed
2 tbsp. thyme, chopped
1 tbsp. olive oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1 3lb. boneless pork loin roast
Prepare outdoor grill for covered indirect grilling over medium heat.
From 2 lemons, grate 1 tbsp. peel and squeeze 1 tbsp. juice. Cut each remaining lemon into 4 wedges..
In a small bowl, combine lemons peel and juice, garlic, thyme, oil, salt, and pepper.
Make 10 to 12 slits in the pork roast. Rub roast all over with lemon mixture, pushing some into the slits.
Place pork on hot grill rack. Cook over direct heat for 10 minutes, turning several times to sear on all sides. Move pork off direct heat, cover and cook for about 35 minutes or until meat thermometer inserted into the center of the roast reaches 140 degrees. Transfer pork t cutting board; let stand for 10 minutes to set juices for slicing.
Serve sliced pork with lemon wedges and any juices from cutting board.
Sunday, April 30, 2017
Shrimp with Grilled Nectarines
This sounds like a great summer salad. I am trying to work shrimp back into my menus. I used to have a sensitivity that gave me migraines when I would eat shrimp. I think it had to do with when I would get my period. Chemo has eliminated my period and the migraines that accompanied them when I ate certain food.
1 lb. large shrimp, peeled and deveined
1 tsp. olive or avocado oil
1/4 tsp. cayenne pepper
1/4 tsp. salt
2 nectarines, pitted and cut into thin wedges
6oz. mixed salad greens
1/2 C. packed fresh basil leaves, thinly sliced
1/3 C. Classic Salad Dressing
1 ripe avocado, sliced
1/4 C. sliced almods
Prepare outdoor grill for direct grilling over medium high heat.
In a large bowl, combine shrimp, oil, cayenne, and salt; toss to coat. Place shrimp on hot grill rack; cook for 3 to 5 minutes or until opaque throughout, turning over once. Transfer shrimp to plate and let cool for 5 minutes. Add nectarines to hot grill rack; cook for 4 minutes or until grill marks appear, turning over once.
In a large bowl, combine greens, basil, and Classic Salad Dressing; toss to coat. Divide among 4 serving plates. Top evenly with shrimp, nectarines, avocado, and almonds.
Per serving: 400 calories, 27g. protein, 15g. carbohydrates, 27g. fat, 5g. fiber, 172mg. carbohydrates, 330mg. sodium
Classic Salad Dressing
In a medium bowl with a wire whisk, mix 1/4 C. red wine vinegar, 1 tbsp. Dijon mustard, 1/4 tsp. alt, and 1/4 tsp. ground black pepper. In thin steady stream whisk in 1/2 C. olive oil, avocado, or flaxseed oil until well blended. Cover and refrigerate for up to 3 days.
1 lb. large shrimp, peeled and deveined
1 tsp. olive or avocado oil
1/4 tsp. cayenne pepper
1/4 tsp. salt
2 nectarines, pitted and cut into thin wedges
6oz. mixed salad greens
1/2 C. packed fresh basil leaves, thinly sliced
1/3 C. Classic Salad Dressing
1 ripe avocado, sliced
1/4 C. sliced almods
Prepare outdoor grill for direct grilling over medium high heat.
In a large bowl, combine shrimp, oil, cayenne, and salt; toss to coat. Place shrimp on hot grill rack; cook for 3 to 5 minutes or until opaque throughout, turning over once. Transfer shrimp to plate and let cool for 5 minutes. Add nectarines to hot grill rack; cook for 4 minutes or until grill marks appear, turning over once.
In a large bowl, combine greens, basil, and Classic Salad Dressing; toss to coat. Divide among 4 serving plates. Top evenly with shrimp, nectarines, avocado, and almonds.
Per serving: 400 calories, 27g. protein, 15g. carbohydrates, 27g. fat, 5g. fiber, 172mg. carbohydrates, 330mg. sodium
Classic Salad Dressing
In a medium bowl with a wire whisk, mix 1/4 C. red wine vinegar, 1 tbsp. Dijon mustard, 1/4 tsp. alt, and 1/4 tsp. ground black pepper. In thin steady stream whisk in 1/2 C. olive oil, avocado, or flaxseed oil until well blended. Cover and refrigerate for up to 3 days.
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