Wednesday, July 31, 2013

Summer Peach Tart




Ingredients:

9 pitted dates
1 cup toasted pecan pieces
1 cup almond meal
2 tsp. coconut oil
1 tsp. cinnamon
pinch of salt


 cream layer
 dairy free option: coconut whipped cream Creme Fraiche option:
1/2 cup creme fraiche
1/4 cup powder sugar
1/4 cup muscavado sugar
2 Tbsp. corn starch
3 large/4 small ripe peaches
2 Tbsp. fresh lemon juice
toasted pecans, granola, turbinado etc. for garnish


*
For the crust, pulse all ingredients in the food processor until crumbly. When you pinch some between your fingers it should stick. Add a tiny splash of water if it needs help holding (this will depend on the freshness of your dates). Press the mixture into an even layer the bottom of a parchment lined, 9'' or 10'' springform pan.
*
Make your cream layer. Follow the directions for the the coconut whipped cream. Otherwise, whisk together the creme fraiche, powdered sugar, muscavado and corn starch. It will be loose but should hold shape when spread over the crust, if it looks too loose, add another Tbsp. or two of powdered sugar. Spread the cream layer over the crust.
*
Peach topping:  Halve and pit the peaches and slice them thin. Layer the peaches in concentric circles, starting against the outer edge and then starting again with another circle, inside that outer circle. Brush the top with lemon juice and garnish with chopped pecans, granola, turbinado or whatever you wish. Refrigerate for at least two hours to chill completely. Remove the ring of the springform pan and cut into slices.
*
Store covered in the fridge. Should be enjoyed within 3-4 days. The colder it is, the easier it will be to get clean slices.

Monday, July 29, 2013

Broccoli Quiche Low Carb

                         BROCCOLI QUICHE (low carb)

Ingredients:
10 ounces frozen chopped broccoli, cooked and well drained
8 ounces cheddar cheese, shredded
2 ounces onion, chopped, about 1/3 cup
6 eggs
1 cup heavy cream
1 teaspoon salt
Dash pepper
                                         *
Directions:

Spray a large glass pie plate. Put the broccoli, onion and cheese in the bottom of the plate. Beat the eggs, then whisk in the cream, salt and pepper. Pour evenly over the cheese. Bake at 350º for 35-45 minutes, until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting. Can be frozen.

Saturday, July 27, 2013

Three Envelope Roast

Three Envelope Roast
 

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water
Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.


Friday, July 26, 2013

Sherry-Glazed Mushroom Tart with Peppery Salad



Sherry Glazed Mushroom Tart 
With Peppery Salad
Ingredients:
1 1/2 tablespoons walnut oil

3 tablespoons unsalted butter 
8 oz. button or cremini mushrooms
6 oz. sliced king oyster mushrooms 
4 oz. oyster mushrooms torn in 1-inch pieces
1/3 cup dry sherry 
3 tablespoons chicken or veal stock
Salt and freshly ground pepper
1 cup mascarpone cheese
1/2 cup walnut pieces, toasted, finely ground
1 tablespoon finely chopped fresh thyme, plus extra     for garnish.
Cooked Walnut Pastry (recipe follows)

*
Peppery Salad
1 tablespoon cider vinegar
2 tablespoons walnut oil
Salt and freshly ground pepper
1 cup radicchio 
1 cup endive
2 cups arugula
                                    *
Directions:
Heat 1 1/2 tablespoons walnut oil and 2 tablespoons butter in a large frying pan over medium-high heat. When the butter has melted and is foaming, add mushrooms. Cook until mushrooms are brown on both sides, stirring constantly, 15 to 20 minutes. Add sherry, stock and remaining butter and let simmer until the liquid has evaporated and the mushrooms are glossy, about 3 minutes. Remove from heat and let cool in pan. Season with salt and pepper. Reserve. 

*
Beat Mascarpone with walnuts and thyme in a medium bowl using an electric mixer ntil fluffy, about 2 minutes. Season with salt and pepper. Set aside.

*
Spread the mascarpone mixture into the baked Walnut Pastry pie shell.

*
Top tart with mushrooms and garnish with extra thyme. 

*
For salad, whisk cider vinegar and walnut oil in a small bowl. Season with salt and pepper. When ready to serve, toss greens together and dress lightly Serve alongside slices of tart. 
Serves 6 to 8 

***
WALNUT PASTRY:                                                 This delicate, buttery, walnut crust can be made a day ahead and adds a comforting richness to the Sherry-Glazed Mushroom Tart. Use it as a substitute in your favorite desserts, turning them into walnut-crusted apple pie, walnut banana cream pie and walnut chocolate tart.
Ingredients:
1¼ cups all-purpose flour
¼ cup walnut pieces, toasted, finely ground
½ tsp salt
½ tsp sugar
½ cup cold, salted butter, cut into cubes
1 tbsp cold water
1 tsp apple cider vinegar
*
Directions:
Using your fingertips, rub flour with walnuts, salt, sugar and cold butter in a medium bowl until the mixture looks like oat flakes and sticks together when squeezed. Drizzle in cold water and vinegar. Gather together into a ball and press into disc. Wrap in plastic wrap and refrigerate for 30 minutes.
*
Preheat oven to 400°F.
*
Roll out the dough on a lightly floured surface, until 1/8 inch thick. Lift pastry into a 9-inch fluted tart pan with a removable bottom. Press in pastry and trim around the edges using a knife. Prick the bottom all over with a fork. Cover with parchment and fill with dried beans or pie weights.
Bake for 20 minutes. Remove beans and parchment and return pie shell to oven. Bake for another 15 to 20 minutes. Transfer to rack and let cool. Save the beans for the next time you require pie weights, as the beans can no longer be eaten.
Yield: one single pie shell.


*


 




Thursday, July 25, 2013

Oven Zucchini Fries


Oven-Baked Zucchini Fries

makes approximately 8 servings
Ingredients
3 zucchini (1 lb.)
1/4 cup Grated Parmesan Cheese
1 packet Shake & Bake Coating Mix
1 small egg

Method:

Heat oven to 450ºF.


Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine.


Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini.


Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking.


Wednesday, July 24, 2013

Melt In Your Mouth Chicken

Melt In Your Mouth Chicken
And it's Healthy...So much better than fried!!!

4 boneless chicken breasts
1/2 cup parmesan cheese
1 cup Greek yogurt -plain
1 tsp garlic powder
1 1/2 tsp seasoning salt
1/2 tsp pepper


Spread mixture over chicken breasts, bake unovered at 375 degrees for 45 minutes--Absolutely Delish!

Tuesday, July 23, 2013

Southwest Cornbread Layered Salad

 Southwestern Cornbread Layered Salad

1 (1 ounce) package ranch dressing mix
1 cup mayonnaise
1 cup sour cream
1 (8 ounce) package cornbread, prepared
2 (15 ounce) cans whole kernel corn, drained
2 (15 ounce) cans red kidney beans, rinsed and drained
4 roma tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, chopped
4 green onions, sliced
8 ounces cheddar cheese, shredded
6 slices bacon, cooked and crumbled
Directions:

1
Prepare 8" pan of cornbread according to package directions. When cooled, cut into large cubes and toast in 375 degree oven for about 10 minutes. Remove from oven to cool. Set aside and prepare dressing using first three ingredients.
2
Using 1/2 of cornbread, break into smaller chunks and place in glass serving dish. Begin layering 1/2 of the ingredients (except cheese, bacon & dressing)in order and repeat, beginning again with remaining cornbread. Spread top layer with dressing and top with cheese and bacon crumbles. Garnish with green onion tops or small sweet jalapenos, halved & seeded. Refrigerate until serving time.

Monday, July 22, 2013

Jalopena Popper Dip

Jalapeño Popper Dip

6-8 slices of bacon, diced and cooked crispy
2 8-oz packages of cream cheese, soft
1 cup of mayonnaise
4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot.
1 cup of cheddar cheese, shredded
1/2 cup of mozzarella cheese, shredded
1/4 cup diced green onion

Topping:

1 cup of crushed crackers ( I used Ritz)
1/2 cup parmesan cheese
1/2 stick of butter, melted


Preheat oven to 350.

Combine all of the ingredients into a medium bowl. Stir well.

Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick.



Combine the topping ingredients and sprinkle all over the top of the dip.

Bake the dip for 20-30 minutes or until bubbly.

Saturday, July 20, 2013

Slow Cooker Pork Tenderloin

 
 Slow Cooker Pork Tenderloin
2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

Friday, July 19, 2013

Cauliflower Patties


Cauliflower Patties
Do you remember the South Beach Diet and the use of mashed cauliflower replacing potatoes due to the low glycemic index of the cauliflower?  This is another recipe I found on the internet that I want to try.
***
Ingredients:
1 head cauliflower
2 large eggs or 1 whole egg + 1 egg white
1/2 c cheddar cheese, grated
1/2 c Panko bread crumbs (regular or gluten free- You can use crushed pork rinds or low carb substitute)
2 cloves of finely diced garlic
1 finely diced red onion
seasonings of your choice, salt and pepper to taste.

                                                  *

Directions:
Preheat oven to 180 degrees Celcius or 375 Farenheit

Cut cauliflower into florets & cook in boiling water or microwave until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, bread crumbs, garlic, onion and seasoning to taste.

Grease a baking tray then form the cauliflower mixture into patties about 3 inches across. Bake until golden brown & set, about 15 - 20 minutes.

Thursday, July 18, 2013

Amazing Frozen Lemons

 
Amazing Frozen Lemons


Amazing frozen lemons. All it is.....is a frozen lemon! 

  Many professionals in restaurants and eateries are using or consuming the entire lemon and nothing is wasted. How can you use the whole lemon without waste. Simple.. place the washed lemon in the freezer section of your refrigerator. Once the lemon is frozen, get your grater, and shred the whole lemon (no need to peel it) and grate it all.





  Sprinkle it to your vegetable salad, ice cream, soup, cereals, noodles, spaghetti sauce,  rice, sushi, fish dishes, whiskey.... the list is endless.  All of the foods will unexpectedly have a wonderful taste, something that you may have never tasted before.  Most likely, you only think of lemon juice and vitamin C.  Not anymore. 

 



  Now that you've learned this lemon secret, you can use lemon even in instant cup noodles.  What's the major advantage of using the whole lemon other than preventing waste and adding new taste to your dishes?  Well, you see lemon peels contain as much as 5 to 10 times more vitamins than the lemon juice itself.  And yes, that's what you've been wasting.



  But from now on, by following this simple procedure of freezing the whole lemon, then grating it on top of your dishes, you can consume all of the nutrients and get even healthier.


  It's also good that lemon peels are health rejuvenators in eradicating toxic elements in the body.



  So place your washed lemon in your freezer, and then grate it on your meal every day.  It is a key to make your foods tastier and you get to live healthier and longer!  That's the lemon secret!  Better late than never, right?  The surprising benefits of lemon!  Lemon citrus is a miraculous product to kill cancer cells.  It is 10,000 times stronger than Chemotherapy.  Why do we not know about that?  Because there are laboratories interested in making a synthetic version that will bring them huge profits.



  As you know, the lemon tree is known for its varieties of lemons and limes. You can eat the fruit in different ways: you can eat the pulp, juice press, prepare drinks, sorbets, pastries, etc... It is credited with many virtues, but the most interesting is the effect it produces on cysts and tumors.




The compounds of this tree showed 10,000 times better than the product Adriamycin, This plant is a proven remedy
against cancers of all types. Some say it is very useful in all variants of cancer. It is considered also as an anti microbial spectrum against bacterial infections and fungi, effective against internal parasites and worms, it regulates blood pressure which is too high and an antidepressant, combats stress and nervous disorders.  The source of this information is fascinating: it comes from one of the largest drug manufacturers in the world, says that after more than 20 laboratory tests since 1970, the extracts revealed that it destroys the malignant cells in 12 cancers, including colon, breast, prostate, lung and pancreas.. a drug normally used chemotherapeutic in the world, slowing the growth of cancer cells.



  And what is even more astonishing: this type of therapy with lemon therapy is that it destroys malignant cancer cells and it

 does not affect healthy cells. So, give those lemons a good wash, freeze them and grate them. Your whole body

will love you for it!!!!!
 

Wednesday, July 17, 2013

WHITE PEACH SANGRIA

WHITE PEACH SANGRIA                                      Serves 6.

2 peaches or nectarines, peeled and sliced
6 strawberries, halved
1/2 lemon, thinly sliced and quartered
1/2 small orange, thinly sliced and quartered
3 to 4 T. sugar
1/4 cup Peach Schnapps
2 T. Brandy (optional)
1 (750 ml) bottle chilled white wine (like Pinot Grigio)

Combine all ingredients in a large pitcher and chill at least 1 hour and up to 6 hours. Pour wine and fruit into large wine glasses to serve.

Tip: Add 1-1/2 cups sparkling water to Sangria just before serving to lighten it up or add lemon-lime soda to sweeten it up.

Friday, July 12, 2013

Garlic & Lemon Chicken With Green Beans and Red Potatoes

GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES!
(Gluten free, Low Carb, Diabetic Friendly and so simple to make)


INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

DIRECTIONS
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Thursday, July 11, 2013

Easy Danish

Easy Danish
Ingredients:
2 cans ready to use refrigerated crescent rolls
2 8-ounce packages cream cheese
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 egg white

Glaze:
1/2 cup powdered sugar
2 Tablespoons milk
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Kitchen Notes:
I have made this danish using low fat cream cheese and splenda (sugar substitute) and it was delicious! Also, the amount of filling the original recipe calls for makes a VERY heavily filled danish. I have halved the filling using 1 package of cream cheese, 1/2 cup of sugar, 1 whole egg, and a 1/2 teaspoon of vanilla extract and it was still very good. If you use the half filling method, bake for closer to 30-35 minutes.

Wednesday, July 10, 2013

Cinnabon Cinnamon Roll Cake


                Cinnabon Cinnamon Roll Cake
 Ingredients:
3 cups flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
4 T butter, melted
2 sticks (1 cup) butter, softened
1 cup brown sugar
2 T flour
1 T cinnamon
2/3 cups nuts (optional)

Glaze:
2 cups powdered sugar
5 T milk
1 tsp vanilla




Directions:
With an electric mixer or stand-up mixer, mix flour, sugar, salt, baking powder, milk, eggs, and vanilla. Once combined well, slowly stir in 4 T melted butter. Pour batter into a greased 9x13" baking pan.

In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon, and nuts until well combined. Drop evenly over cake batter by the tablespoon and use a knife to marble/swirl through the cake. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. Place powdered sugar, milk, and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm (we like it straight out of the oven) or at room temperature.

Tuesday, July 9, 2013

Best Window Cleaner Solution and A Solution For Floors


Best Window Cleaner Solution
... Mix 2 cups of hot water in a pitcher with 1 tablespoon corn starch first, and then add 1/4 cup vinegar. Pour it in the spray bottle and shake it up.  Wipe windows with old newspapers.  Seriously, the newspaper trick really does work! Streak free every time.  If you don't have a old news paper try a coffee filter... 

For Floors....  1 cup white vinegar, 1 tablespoon dish soap, 1 cup baking soda with 2 gallons very warm water.  It leaves everything clean and smelling amazing

Monday, July 8, 2013

Rosemary-Rubbed Beef Tenderloin


Rosemary-Rubbed Beef Tenderloin
INGREDIENTS:
1 2-lb. beef tenderloin, trimmed of sinew and excess fat, and tied with kitchen twine
¼ cup canola oil
3 tbsp. finely chopped rosemary
3 large cloves garlic, peeled and finely chopped
Kosher salt and freshly ground black pepper, to taste
2 tbsp. unsalted butter

INSTRUCTIONS:

1. Place beef tenderloin on a sheet of aluminum foil, and rub all over with 2 tbsp. oil, the rosemary, and the garlic. Season the tenderloin generously with salt and pepper, and then let the beef sit at room temperature for 1 hour, to allow the seasonings to penetrate the meat and form a flavorful crust on the exterior of the roast. (This resting period also takes the chill off the meat, which allows it to cook more evenly in the oven.)

2. Heat oven to 425°. Heat the remaining oil and the butter in a 12″ skillet over medium-high heat. Carefully add the tenderloin to the skillet and cook, turning as needed until the beef is browned on all sides, about 7 minutes.

3. Transfer the skillet to the oven, and cook the tenderloin until an instant-read thermometer inserted into the thickest part of the beef reads 125° for medium-rare.

4. Remove the tenderloin from the oven and let it rest for 20 minutes. (During this resting period, the tenderloin will continue to rise in temperature to produce a perfect medium-rare interior, and the tenderloin's juices will have enough time to distribute evenly throughout the meat.)

5. When you're ready to serve the tenderloin, remove the twine, and use a long slicing knife to cut the beef into ½″-thick slices. Transfer slices to a large serving platter, and pour any accumulated juices from the cutting board over the meat to moisten it. Serve immediately or at room temperature with roasted potatoes and a green salad, if you like.