Monday, April 30, 2012

Freezer Wine Marinade For Steak

Here is the fifth marinade recipe in the series for all you steak lovers!

1 cup red wine Burgundy preferred
2/3 cup olive oil or canola oil
2 cloves crushed garlic
1/2 fresh lemon, sliced thinly
2 tablespoons fresh minced parsley
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
dash cayenne pepper
dash of thyme and rosemary
1 1/2 pounds boneless chicken pieces or boneless steak filets

 Place all ingredients into a 1-gallon freezer zip lock bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, making sure the freezer bag is completely sealed, lay completely flat in the refrigerator. Remove from freezer bag when ready to cook. Warning:  never thaw out meat on counter top, as it can become contaminated.

Sauteed: Place in a heated medium size fry pan with 1 tablespoons olive oil or butter, saute for two to three minutes on each side for thin or longer depending on thickness with some more wine added if dry while cooking. Cook steak to desired doneness.

Baking: Place on a piece of oil sprayed foil or parchment paper lined baking pan. Bake @ 350 degree in a preheated oven. Around 40 minutes or until desired doneness.
Grill: Spray the grates lightly with cooking oil. Heat grill. Grill the steak on each side till desired doneness basting with marinade while cooking.
Crockpot Method: Put meat in the bottom of the crock pot. Pour liquid herb ingredients over the steak. Cook on LOW for 6 hours or on HIGH for 4 hours or until done.

Try these other freezer marinades:


FREEZER Marinades:

Italian style lemon lime chicken marinade
Peanut butter marinade
Hawaiian marinade
Lamb  Pistachio Pesto Marinade
Mexican Marinade

Sunday, April 29, 2012

Freezer Marinade For Lamb Pistachio Pesto


Here is the fourth freezer marinade! Hope your having a wonderful week ... check out the three other freezer recipes posted this week!


Large zip-top bag
1 1/2 teaspoons pepper
1 teaspoon dried thyme
4 whole garlic cloves
1 teaspoon crushed oregano
1 teaspoon crushed dried or chopped fresh mint
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
2lbs Lamb loin chops

Sauce: for cooked Lamb
1/2 cup sugar
1/2 cup cider vinegar
1/4 cup reduced-sodium chicken broth
1 teaspoon Worcestershire sauce
1/2 cup pistachio nuts

Combine in large zip-top bag, garlic cloves,  pepper, herbs and spices and salt; shake until blended. Add olive oil and lamb chops, seal bag tightly and turn to evenly coat. Place in freezer up to three months or if ready for use today, put into the refrigerator up to 2 hours to marinate.

If frozen, thaw in refrigerator overnight, never on the counter to avoid contamination.

When ready to cook:

Preheat grill. In the meantime, combine in a saucepan, sauce ingredients (except pistachios). Bring to a boil on medium-high. Reduce heat to simmer; cook 10 minutes.
Process pistachios in food processor until finely ground. Stir into sauce; cook 2 more minutes to blend flavors. Remove from heat and set aside.
Place lamb chops on grill (discard marinade); grill 3–4 minutes on each side  for medium rare or until lamb is done to your preference. Serve sauce over lamb chops.

Other Freezer Marinades to try:

FREEZER Marinades:

Italian style lemon lime chicken marinade
Peanut butter marinade
Hawaiian marinade
Wine Steak Marinade
Mexican Marinade

Saturday, April 28, 2012

Freezer Marinade Hawaiian Chicken


Here is the third freezer marinade in this series... a Hawaiian twist to the mix!

8 ounces pineapple chunks in juice
1 bell pepper chopped in  small chunks
1/4 cup brown sugar
1/2 teaspoon nutmeg
1/3 cup orange juice
1/2 cup golden raisins
1 1/2 pounds boneless chicken pieces or boneless pork

Place all ingredients into a 1-gallon freezer zip lock bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, making sure the freezer bag is completely sealed so nothing leaks out, lay completely flat place in refrigerator. Remove from freezer bag when ready to cook. Chicken should never be thawed on a counter top always make sure it's in the refrigerator as it can become contaminated with bacteria.

Sauteed: Place in a heated medium size fry pan with 1 tablespoons olive oil, saute' for two to three minutes on each side for thin or longer depending on thickness with some juice added if dry while cooking.

Baking: Place on a piece of oil sprayed foil or parchment paper lined baking pan with juices. Bake @ 350 degree in a preheated oven. Around 40 minutes or until juices run clear.
Grill: Spray the grates lightly with cooking oil. Heat grill. Grill the chicken on each side till juices run clear basting with marinade while cooking.
Crockpot Method: Put chicken in the bottom of the crock pot. Pour liquid herb ingredients over the chicken. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done.

Serving suggestions: Cooked white rice, cooked linguine pasta or pasta of choice.

Try there other freezer marinades:


FREEZER Marinades:

Italian style lemon lime chicken marinade
Peanut butter marinade
Lamb  Pistachio Pesto Marinade
Wine Steak Marinade
Mexican Marinade

Friday, April 27, 2012

Freezer Peanut Butter Chicken Marinade

Hoping your all having a great week... can't wait to catch up with everyone... here is the second marinade for the freezer series while I am away on our trip... An Asian flavor we just love this one!  Thanks for reading!  See you all soon! Don't forget to enter in yesterday giveaway!

2 tablespoons extra virgin olive oil or canola oil
1 tablespoon soy sauce
3 tablespoons smooth peanut butter
3 tablespoons ketchup
8 pieces boneless chicken

Place all ingredients into a 1-gallon freezer zip lock bag. Lay flat in freezer. To thaw and cook: Lay completely flat place in the refrigerator to thaw overnight.  Remove from freezer bag when ready to cook. Warning: never thaw out chicken on counter top,  as raw chicken can become contaminated.

Sauteed: Place in a heated medium size fry pan with 1 tablespoons olive oil, saute' for two to three minutes on each side for thin or longer depending on thickness.

Baking: Place on a piece of oil sprayed foil or parchment paper lined baking pan with juices. Bake @ 350 degree in a preheated oven. Around 40 to 60 minutes or until juices run clear.
Grill: Spray the grates lightly with cooking oil. Heat grill. Grill the chicken on each side till juices run clear basting with marinade while cooking.
Crockpot Method: Put chicken in the bottom of the crock pot. Pour liquid herb ingredients over the chicken. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done.

Try these other freezer marinades:


FREEZER Marinades:

Italian style lemon lime chicken marinade
Hawaiian marinade
Lamb  Pistachio Pesto Marinade
Wine Steak Marinade
Mexican Marinade

Thursday, April 26, 2012

GIVEAWAY Plus Freezer Marinade Italian Lemon Lime Garlic Chicken Recipe




I really love marinades! Putting the chicken in a bath of delicious flavors, then into a ziplock bag, throw it in the freezer and when your ready it's ready for grilling. 
Easy prep for the unplanned barbecue party ever!
Since I am on vacation starting today, here is a Birthday giveaway to all of my readers... It's not only my Birthday but while I am away my blogoversary of 4 years... I have tried to learn as much as I can in photography and have some before and after pictures at the end.

See the bottom of this post for the giveaway details.

 Today I am flying to Arizona for a vacation and will be eating some great Southwestern foods in the next few days. A five hour plane ride so the next few posts will be with my absence and auto posting.  I apologize in advance for not answering all my friends posts and commenting on all your
 great blogs, I promise I am not ignoring you!

When I get home all the premade marinades are in the freezer waiting to be thrown on a hot fired up grill and have the most tender and I have the most tender meats in the freezer ready for us to cook!  Thanks for all your support to all my readers! Hope you will find these freezer recipes as useful as I do. This is will a series of all the days I am gone!  Lucky for us, my husband won this trip for his stores great performance to Arizona. See you soon!

  Good luck on the giveaway winner!

Remember to tweet the giveaway and spread the word for me!  xo
Italian Lemon Lime Garlic Marinade:

2 cloves garlic, chopped
4 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 tablespoon fresh chopped basil
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon rosemary
3 tablespoons lemon juice
1 tablespoon lime juice
1/8 teaspoon pepper
1 1/2 pounds boneless chicken or pork
garnish with sliced lemons or limes

Place all ingredients into a 1-gallon freezer zip lock bag. Lay flat in freezer. To thaw and cook: Take the bag out of the freezer the night before, making sure the freezer bag is completely sealed, lay completely flat in the refrigerator to thaw overnight.  Remove from freezer bag when ready to cook. Warning: never thaw out chicken on counter top,  as raw chicken can become contaminated.

Sauteed: Place in a heated medium size fry pan with 1 tablespoons olive oil, saute' for two to three minutes on each side with garlic, herbs and spices or longer depending on thickness  add some of the marinade with some juice if dry while cooking.
Baking: Place on a piece of oil sprayed foil or parchment paper lined baking pan with juices. Bake @ 350 degree in a preheated oven. Around 40 minutes or until juices run clear.
Grill: Spray the grates lightly with cooking oil. Heat grill. Grill the chicken on each side till juices run clear basting with marinade while cooking.
Crockpot Method: Put chicken in the bottom of the crock pot. Pour liquid herb ingredients over the chicken. Cook on LOW for 6-8 hours or on HIGH for 4-6 hours or until done.

Serving suggestions: Cooked rice or boiled pasta of choice or a vegetable medley.

Ok now for the giveaways!  I have two books for one lucky winner, one is photography for beginners and then an advanced book on exposure and full of tips!  Excited? I hoepe so, it's so simple to enter! U.S only eligible.  To enter the giveaway:  Follow me many different ways, leave me a comment on why you would like these books and how would they be useful for you. Following and commenting count as two entries!
Help get the word out in my absence by tweeting, facebook, blogging about it, foodbuzz, share with your friends who would love to learn more about photography or any other way to spread the word. A big thank you to all of you who help my blog be successful for the last 4 years!!  Happy blogging and good luck.. Winner will chosen at Random.Org true number match and on May 2, 2012 at midnight this giveaway will be closed. 

                    Here are some before 2009 and after photo's 2012 of when I started and now  :)

One of my beginning posts in 2009 Baked Chicken in foil.


 Very Berry Italian Cream Tart in 2012


Let's get connected. You can do that by following me on google + or friend connect, blogger,  become a fan on facebook, twitter or add me on your blogroll list.... Tweet away!  Good luck to all will be in touch after my vacation with the winner!

My favorite cake for my birthday!  Coconut Cream Cake!
Here are some other marinades for the freezer to try:


FREEZER Marinades:

Peanut butter marinade
Hawaiian marinade
Lamb  Pistachio Pesto Marinade
Wine Steak Marinade
Mexican Marinade

+claudia lamascolo  Author

Wednesday, April 25, 2012

Meatball Sicilian Pizza Recipe


Meatball Sicilian Style Pizza

Precooked dough to make it extra crispy

Pepperoni Sicilian Pizza
My husband is Sicilian. Their dough is the same but the rising process is a little different. We Romans like it thin and crispy in our family. This is a pleasant change once in awhile to me although not my favorite way. The thick but crispy bottom is a filling pizza with lots of bread compared to the cracker crisp thin crust.

Love that crispy crust!
The secret to making this thick crust that's not doughy, is to precook the dough until a deep golden brown. Place the toppings on and bake it again until the top is browned and the meat is cooked and cheese is crispy. Simply delicious!


Pizza Dough
4 1/2 cups bread flour
1 pk dry yeast dissolved in 2 cups luke warm water

1/2 teaspoon salt
1 tablespoon sugar

4 tablespoons olive oil

Mix until forms a ball, knead until smooth and elastic, add more flour if dough is sticky , this should not be dry but firm until a ball forms. Rise in a bowl covered with a wet towel, until doubled in size in warm spot, away from draft.... stretch out on a cookie sheet lined with parchment paper and let rise until 1 1/2 inches thickness.  Bake at 400 degrees until golden brown on the bottom around 20 minutes if this puffs up in the middle pierce with a fork to get the air out of the dough. Take out oven brush top with olive oil.  Topping suggestions: Spread with tomato sauce store bought or (homemade see recipe below),  mozzarella cheese and any meat toppings of choice,  meatballs click here for recipe,  sausage, peperoni, mushroom, peppers, olives, (ham, pineapple),(  sliced tomatoes, spinach, broccoli, ricotta, garlic for vegetarian lovers ) Whatever you prefer. Sprinkle with grating cheese, dried oregano, garlic powder, pepper,(cayenne pepper optional for the folks who prefer hot and spicy!) Bake until brown and crispy and cheese has melted on top. Enjoy!
 
Pizza Sauce Recipe
 
1 28 ounce can whole tomatoes
1 bell pepper cleaned and seeded
3 cloves cleaned garlic cloves
2 tablespoons olive oil
1/2 teaspoon each, oregano, basil, garlic powder, parsley
salt and pepper to taste
1 teaspoon sugar
 
Place all ingredients in a blender and pulse until smooth. Cook in a medium size saucepan around 1/2 hour on medium heat.  Spread on cooked pizza shell. Bake as directed above.
 
 

Tuesday, April 24, 2012

Low Fat Turkey Mock Reuben Sandwich Recipe and Video

A classic with a low fat twist. I love Reubens. My cholesteral problems have given me a new propective on
 how to eat healthier to protect my heart... Here is one low fat sandwich with all the great taste of the original sandwich.
 The Classic Mock Reuben.



Low Fat Turkey Reuben Sandwich

thinly sliced low sodium roasted turkey breast
fresh or canned and rinsed sauerkraut
1 package of reduced fat swiss cheese
1 bottle of fat free thousand island dressing
1 loaf of seedless rye bread or seeded whichever you prefer
light canola oil butter or healthy heart smart margarine
canola or olive oil cooking spray
Take two slices of rye bread and lightly spread with choice of above suggestions and place down into the oil sprayed large fry pan or panni make, warming the pan to a medium heat. Layer starting with meat, kraut, dressing, and end with cheese.

Place bread on top and toast on both sides till browned evenly. Serve warm.
Try some of these healthy side dishes:

Grilled Portabello
Baked Zucchini Fries
Cajun Baked Potato Cubes
Grilled Eggplant
Roasted Vegetables

Monday, April 23, 2012

Curt's Grilled Black and Blue Bacon Angus Burger Recipe

Another bragging post of course... A proud mom seeing her youngest son excel in the world of cooking adding many new ideas.  Curt is one of those kids (oops men)  that loves food. There are no boundaries when taking good quality ingredients and taking it to the next level. 

He took over the grill with his determination to make mom not only proud but prove he had the better combination of flavors in making a mouth watering burger.  I was not surprised to take one bite and fail my 8 months of dieting with no meat to succumb to eating the whole burger... Blue cheese, bacon crumbles and Angus Beef?  Really too tempting to resist! My will power just went out the window!  What a great way to celebrate my birthday and weight loss... I have no regrets! You only live once right?  I am so happy to have two sons that love to cook.. Chad is more the dessert maker in the family and breakfast lover and Curt loves to create his own dishes based on what he loves....

Use an age Danish Blue Cheese he said, at least aged 60 days.  He said you don't need much. A little on each burger will go a long way, it's a very strong tasting cheese. 
 I love blue cheese so there is no such thing as too much for me!

Make sure you use a maple flavored bacon, cook it extra crispy and crumble is up!

This is an unforgettable burger for sure... this one is AAA
Thanks for a great birthday meal... oh it's not until Thursday but I will be on a plane heading for Arizona on vacation then, so this was a wonderful pre birthday dinner! Thanks honey!


Here's what you will need to make this burger:

Worcestershire Sauce
sea salt and freshly ground pepper
garlic powder
6 to 8 Angus burger patties or sirloin burgers
Cooked and crumbled maple flavored bacon or use your favorite kind
Danish blue cheese aged at least 60 days buy a good grade cheese
Butter
Buns of your choice lightly buttered and toasted on the grill

Garnish suggestions: mayonnaise, ketchup, mustard, pickles, onions, sauteed peppers , mushrooms, fresh sliced tomatoes, avocado, lettuce leaves, minced garlic, pickles or whatever your heart desires on a burger

Sprinkle each burger with Worcestershire sauce, salt, pepper and garlic powder.

Heat the grill on high for around 10 minutes and set to low.
Set seasoned burgers on the grill.

Grill on low for around 10 minutes. ( Depending on how you like your burger, less time for medium rare or rare).  Flip and continue to cook another 10 minutes and baste with a few more drops of Worcestershire sauce  to your desired doneness. Toast buns on the grill at this point. Top each burger with some crumbled Danish blue cheese and crumbled crispy bacon. Close the lid for around 2 minutes allowing for the cheese to melt for creaminess.

Place the cooked burger on a buttery toasted bun. Garnish with toppings and condiments of choice, enjoy.

Maybe you'll remember some of Curt's other guest posts?

Curt's Lemon Reggiano Chicken
Curt's Potato Skins
Curt's Italian Wing Feast
Curt's Sesame Chicken Bites
Curt's 18 wing dipping sauces


Oh yes, one bite and I was hooked this didn't last long! 
 Thanks  again Curt for my pre birthday dinner this was great!

Sunday, April 22, 2012

Bloody Mary Mix Recipe

Always a favorite when relaxing by the pool on the weekends...



3 cups tomato juice
3 tablespoons fresh squeezed lemon
3 tablespoons fresh squeezed lime
1 tablespoon worcestershire sauce
1 tablespoon horseradish sauce
1 teaspoon of your favorite hot sauce (tabasco)
1/4 teaspoon garlic powder
salt and pepper to taste
Place all above ingredients in a blender and pulse till well blended. Refrigerator overnight.

Garnish:
Bottle of good grade vodka
Lemon wedges
Celery stalks with leaves

Fill a tall glass with ice. Pour 1 shot glass full of vodka into the tall glass and top with bloody mary mix. Serve with a wedge of lemon and celery stalk.



Saturday, April 21, 2012

Blondie Brownies With Mock Smoothie Candy Topping




Smoothies Blondie Brownie Recipe
1/2 cup butter, softened
1/3 cup white sugar
1/2 cup brown sugar
1 large egg
1/2 teaspoon pure vanilla
1 1/3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda


Topping:
1/2 cup peanut butter chips
1/2 cup butterscotch chips
1/4 cup finely ground peanuts (put skinless cocktail peanuts in a food processor for best results)

Heat oven to 350 degrees. Cream softened butter with sugars in a large bowl beating with a whisk. Add egg, vanilla, flour, salt and baking soda using a fork. Mix until combined well, batter will be  thick like cookie dough.

Pat down in a brownie size pan greased or parchment paper lined and bake for 25 to 30 minutes or until toothpick when inserted to the center comes out clean.
Take out of the oven and immediately sprinkle evenly with ground peanuts then add all the chips evenly over the top, let sit to melt a few minutes. If peanut butter and butterscotch chips don't melt quickly, place back into the oven for around 1 minute( I usually keep my chips in the refrigerator and use the oven method).

When melted, using a metal spatula or the back of a large spoon, smooth melted chips evenly over the brownies. Cool, cut into squares.

Friday, April 20, 2012

Old Fashioned Banana Pudding Recipe



I can eat this as it is or use as a wonderful filling for cupcakes! My mom use to make this one to fill cakes with. Great on poundcakes too with caramel ice cream topping and more fresh bananas along with a mound of freshly whipped cream...


1/4 cup sugar
2 tablespoons corn starch
pinch of salt
1 ripe banana mashed well
2 egg yolks beaten
1 1/2 cups whole milk
1 teaspooon vanilla

In a small saucepan, combine sugar, cornstarch, and salt. Add banana, egg yolks, and vanilla then place over medium-low heat and slowly whisk in milk until thoroughly combined. Cook 3 to 5 minutes, or until mixture comes to a boil and thickens, whisking continuously.
Spoon into individual dessert dishes and chill. Chill first before using as a filling as well.

Thursday, April 19, 2012

Quick Glazed Cinnamon Raisin Biscuit Rolls

Sometimes you have to make something quick for unexpected guests.
You can throw these together in no time.



1 package refrigerator buttermilk biscuits (10 pack)
melted butter
cinnamon and sugar mixed together
parchment paper
1 cup powdered sugar and two teaspoons of water for glaze
raisins or dried cranberries or finely minced fresh apples
chopped walnuts (optional)

Flatten each biscuit with the palm of your hand. Brush with butter. Sprinkle with cinnamon and sugar mixture. Add walnut, raisins and roll tightly. Place seam side down. Bake until browned around 20 minutes. While warm drizzle some of the glaze over the tops.

Wednesday, April 18, 2012

Crockpot Spanish Rice Recipe

A great side dish with any meal! I usually just eat this as a whole meal, add some garlic bread, a salad loaded with beans and vegetables, a good Chianti wine and I'm good to go!



2 pounds ground beef or ground turkey
2 cloves finely minced garlic
1 green pepper, chopped
1 (28 ounce) can diced tomatoes
1 (16 ounce) can tomato sauce (I have also used hot salsa in it's place)
1 1/4 cups water(or use chicken broth if you have some on hand)
1/4 cup red wine or sherry ( this is optional if you don't want to use wine add more broth)
2 1/2 teaspoons chili powder (or to taste)
1/4 teaspoon salt
1/2 teaspoon each garlic powder, black pepper, basil and oregano
pinch of cayenne pepper
2 tablespoons Worcestershire sauce
2 cups converted raw rice
3 stalks celery, finely chopped
grated colby or cheddar cheese (optional)

Brown beef in skillet and drain off fat. Put all ingredients in slow cooker, except cheese. Mix well. Cover and cook on low for 6  hours or on high for 3 hours. Around 30 minutes before cooking time is done, sprinkle cheese on top.

Tuesday, April 17, 2012

Chicken Wine Primavera with Pasta or Rice Recipe




Another great use of leftover roasted chicken! If I have any leftovers they do not go to waste, this was what we did with the roasted chicken leg leftovers pulled the meat off the bone, you can do this with any chicken leftover or fresh sauteed pieces you like. This is a great healthy dish that will feed lots of people. In this economy, healthy and inexpensive and delicious,
 is hard to come by. Enjoy!

2 boneless chicken breast cut into chunks or use leftover roasted chicken around 2 cups
3 small zucchini cuts into chunks
1 small can  or 1 cup fresh green beans
1 green bell pepper cut into slices
2 cloves fresh minced garlic
1/2 teaspoon each basil and oregano
1 8 oz package fresh or small can of mushrooms
1 small can 14.5 oz or 2 cups fresh tomatoes diced
1 small  6 oz can tomato paste
Optional: red pepper flakes and grating cheese
Burgundy wine filled to the top of one emptied tomato paste can or 2/3 cup wine
Boiled rice or pasta of choice using package directions set aside keep warm

If you are not using leftover chicken, saute the chicken in a large saucepan over medium heat with 2 tablespoons olive oil until browned. Season with salt pepper and 1/2 teaspoon garlic powder. Add  freshly minced garlic and cook around 3 to 4 minutes. In the same pan, stir in the tomato paste with wine with diced tomatoes stir. Add 1 can of water using the diced tomato empty can. Add all vegetables, spices and herbs. Cook until vegetables are soft around 45 minutes. Serve poured over  cooked rice or favorite cooked pasta with red pepper flakes and grating cheese. We love to serve this with percetelli broken up pasta.

Monday, April 16, 2012

Buffalo Chicken Casserole Pie



Here is a quick and easy appetizer or brunch for those
Buffalo Chicken lovers.


Filling:
2 cups boneless chicken breasts cut into chunks sautee' in 2 tablespoons of olive oil with 1/4 teaspoon minced garlic and 1 tablespoon of worcheshire sauce (or grill outside on a gas grill until chicken is cooked and browned basting with sauce and sprinkle some garlic powder on the chicken)  then set aside draining any oil off.

Buffalo Chicken Pie taste like chicken wings with a cornmeal crust, cheese and blue cheese. If you love those ingredients this is a quick fix to all the favorite ingredients with the big taste of hot wings all in one meal! You can make this as hot as you like just kick it up with more cayenne pepper.
Filling:
1/2 cup buffalo wing sauce
1 cup shredded sharp cheddar cheese
1/2 cup crumbled blue cheese 
1 or 2 tablespoons chopped celery
1 tablespoon chopped jalapeno peppers more if you like it hotter
blue cheese dressing


The flavors will keep them coming back for more... buffalo casserole pie is a real party pleaser!

Topping:
1 cup baking mix like bisquick of jiffy brands
1/4 teaspoon each garlic powder, cayenne pepper, cajun spice, black pepper and parsley flakes
1/2 cup cornmeal
1/2 cup milk
1 egg
Garnish:
2/3 cup blue cheese dressing

Preheat oven to 400 degrees.  Coat the cubed chicken pieces with hot sauce, stir in the shredded cheese, blue cheese,  peppers and celery and 2 tablespoons of blue cheese dressing mix evenly. Pour all that into a well greased pie plate.

In a bowl mix the cornmeal, spices, herbs and baking mix together with milk and egg.  Place this on top of the chicken in the pie plate and spread over the chicken mixture evenly.   Pour more shredded cheese over the top.


Bake for 35 to 45 minutues until browned and bubbly.  Serve with blue cheese dressing on top.

Sunday, April 15, 2012

Grilled Tequila Lime Shrimp Recipe

A dish we have enjoyed every year when grilling  season starts....
 your guests will beg you for this recipe! So easy too!



Tequila Lime Shrimp

2 tablespoons Tequila (we got ours in Cabo St. Lucas)
2 tablespoons lime juice
1 tablespoon minced fresh garlic
1/2 teaspoon dried parsley
1/2 teaspoon Cajun seasoning
pinch cayenne pepper
salt pepper to taste
1/4 cup olive oil
1 pound extra large shrimp peeled deveined with tails on for presentation
wooden skewers soaked in a few tablespoons more of Tequila and the rest water for 1/2 hour
one large zip lock bag
Extra fresh limes for serving and garnish

Whisk all ingredients together. Pour this in a large Ziploc bag with shrimp for 1-2 hours (remembering citrus will cook the shrimp if it's marinaded too long) .  Drain. Thread each shrimp on soaked wooden skewers. Spray grill grates lightly with cooking oil. Heat grill. Place shrimp on the grill. Cook shrimp until it turns pink. Takes around 5 minutes total. Serve with slices or wedges of lime.

Saturday, April 14, 2012

Lowfat Glazed Strawberry Shortcake Chad's Recipe


A healthier version of strawberry shortcake. Low fat desserts never tasted this good! When Chad called me to do another guest post he said "Mom we have to make a collection of healthy desserts by adapting the old ones". He just loves dessert but being a body builder, it's a no no. When he does have to treat himself with his dessert craving, he continues to replace the ingredients from our older recipes with healthier ingredients and adapts them to a heart healthy low calorie version. This is a keeper for me.
Thanks Chad, this series of desserts is going to be fun!


1 3/4 cups whole wheat pastry flour
1/4 cup white flour
2 1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup promise margarine softened, canola oil or other with non trans fat oil
3/4 cup fat free milk or 1% milk
6 cups fresh (organic preferred) strawberries cleaned, sliced toss with sugar free syrup
 2 or 3 tablespoons sugar free syrup there are several flavors you can choose at a health store
1 deep dish pie pan or round 8 or 9 inch cake pan
1 cup of fat free whipped topping, we used a hand blender with 1 cup of 1 % milk, whipped until light and fluffy

Mix flours, baking powder, cinnamon and sugar together. Using a fork add margarine or oil. Mix until looks like crumbs. Add milk, stir till moistened. Put this mixture on a kneading board and knead 6 times making a round mound.  Place into a parchment lined baking cake or pie pan or lightly sprayed with cooking oil, the whole rounded mound.


These are rolled then cut out with a round biscuit cutter, makes 6 large or 8 small
 The one we made tonight is one large shortcake, you can also roll the dough (or you can make them in
 6 to 8  cut out 1/4 inch thick individual biscuits) Chad likes to save time. Bake 400 in the middle part of the oven racks on parchment paper or an oil sprayed prepared pan. Bake until toothpick is clean in the center around 15 to 25 minutes. Cool, you can then split and fill with strawberries or place glazed strawberries on top with whipped 1 % milk around 1 cup or non dairy whipped fat free topping.

                               Note: 1 medium slice of shortcake has 225 calories with 5 grams of fat.
Chad is all about eating healthier.
He shops for fat free natural and organic foods at health food stores.