Thursday, May 30, 2013

Baked Potato Casserole Recipe

Baked Potato Casserole Recipe

found this today and it's on my dinner list

Ingredients:
8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)
1 cup evaporated 2% milk
½ cup light sour cream
1 teaspoon salt
½ teaspoon ground black pepper
2 cups shredded cheddar cheese (divided)
6 slices turkey bacon (cooked until crispy and crumbled)
sliced green onions
Cooking Instructions:

Step 1: Place the potato chunks into a large saucepan. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.
Step 2: Pre-heat the oven to 350 degrees. Grease a 2 ½-3 quart casserole dish. Return potatoes to the saucepan. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. Stir in 1 ½ cups of cheddar cheese and half of the bacon. Spoon the potato mixture into prepared casserole dish.
Step 3: Place into the oven and bake at 350 degrees for 20 to 25 minutes or until heated through. Top with remaining ½ cup of cheddar cheese, remaining turkey bacon, and green onions. Bake for an additional 3 minutes or until the cheese has melted.
(Makes 8 Servings)
get more great recipes 

Wednesday, May 29, 2013

Smashed Potatoes


Smashed Potatoes
I make these when I have too many potatoes left over from baking them

Ingredients:

12 small, round potatoes (I used Yukon gold) (use as many potatoes as needed, just adjust remaining ingredients

accordingly)
3 tbsp olive oil
Kosher Salt
Black Pepper
Minced Garlic (optional)

Directions:

Bring a pot of salted water to a boil. Add in as many potatoes as you wish, and cook them until they are fork

tender. On a cookie sheet, drizzle olive oil. Place tender potatoes on cookie sheet and leave enough room between

each potato. With a potato masher (or bottom of a flat glass/cup), gently press down into each potato until it

slightly mashes. Rotate 90 degrees, and gently mash again. Brush the tops of the potatoes generously with olive

oil. Sprinkle potatoes with salt, pepper, and some garlic. Bake in a preheated oven (450) for about 20-25 minutes,

or until golden brown.

38 tips, hints, and tricks ready for use in the kitchen

Kitchen Tips

38 tips, hints, and tricks ready for use in the kitchen.

Too Much Salt
If you've added too much salt to a recipe, there are several solutions, 1) add a little sugar. 2) in soups or stews, a raw potato slice added to the mixture will absorb the salt, and 3) a second batch can be made, omitting the salt, and added to the first batch. Combine the two mixtures and freeze half for later.
Too Sweet
Add some salt, or, if the recipe is a vegetable or main dish, a teaspoon of vinegar.
Gravy Too Pale
First to be sure to brown the flour well before adding any liquid, which will also prevent lumps. If the gravy is still too pale, add a few drops of gravy base or soy sauce.
Gravy Too Thick
If your gravy is too thick then add a little more liquid.
Gravy Too Thin
Potato flakes may be added instead of flour to gravy, sauces and stews
Wilting Vegetables
Remove brown edges of vegetables and sprinkle with water. Wrap in a towel and pop into the refrigerator for about an hour. Or, dip quickly in hot water, then ice water with a small amount of cider vinegar added.
Overdone Vegetables
Put the pot in an pan of cold water. Let it stand from 15 minutes to 1/2 hour without scraping pan.
Whipping Cream Problems
If whipping cream won't whip, check to see that the cream, bowl and beaters are chilled. Put the bowl of cream over a pan of ice while whipping. Or, add an egg white, chill, then whip. If that fails, try slowly adding 3 or 4 drops of lemon juice while whipping.
Soggy Spuds
Soggy mashed potatoes are caused when the milk is added. Use dry powered milk for fluffy mashed potatoes.
Rock Hard Brown Sugar
Add a slice of soft bread to the package of brown sugar, close the bag tightly, and in a few hours the sugar will be soft again.
Thawing Frozen Meat
Seal the frozen meat in a plastic bag and place in a bowl of very warm water.
Caked Salt
Tightly wrap a piece of aluminum foil around the salt shaker. This will keep the dampness out of the salt.
Hurry-Up Baked Potatoes
Boil potatoes in salted water for 10 minutes, then place in a very hot oven.
Chopped Onions
Peel and quarter. Place one layer deep in a small pan and freeze. Quickly pack in bags or containers while frozen Use as needed, chopping onions while frozen, with a sharp knife.
Pancake Syrup
To make an inexpensive syrup for pancakes, save small amounts of leftover jams and jellies in a jar. Or fruit flavored syrup can be made by adding 2 cups of sugar to one cup of any kind of fruit juice and cooking until it boils.
Easy Topping
A good topping for gingerbread, coffee cake, etc. can easily be made by freezing the syrup from canned fruit and adding 1 tablespoon of butter and 1 tablespoon of lemon juice to 2 cups of syrup. Heat until bubbly, and thicken with 2 tablespoons of flour
All Purpose Relish
Mix together mayonnaise, mustard, leftover relish, catsup, and chopped pickles and onions to make an easy relish for the whole family.
Tasty Cheese Sandwiches
Toast cheese sandwiches in a frying pan lightly greased with bacon fat for a delightful new flavor.
Jelly Jars
Before discarding jam and jelly jars, fill with hot water and shake. Use the water when making gelatin desserts.
No Spattering
Another way to keep frying food from spattering is to invert a metal colander over the pan, allowing steam to escape.
Coffee Tip
Before adding ground coffee to the percolator, drop a thimble over the center tube in the top-this prevents the coffee from spilling into the water.
Hurry Up Hamburgers
Poke a hole in the middle of the hamburger patties while shaping them. The burgers will cook faster and the holes will disappear when done.
Shrink-less Links
Boil sausage for about 8 minutes before frying and they will shrink less and not break at all.
Eliminating Corn Silk
Brush downward on the cob of corn with a moist paper towel to remove every strand of corn silk.
Frozen Bread
Put frozen bread loves in a clean brown paper bag and place for 5 minutes in a 325-degree oven to thaw completely.
Removing Ham Rind
Before placing ham in the roasting pan, slit rind lengthwise on the underside. The rind will peel away as the ham cooks, and can be easily removed.
Cracking Nuts
To quickly crack open a large amount of nuts, put in a bag and gently hammer until they all are cracked open. Then remove nutmeats with a pick.
Allergic to Nuts
If you or a member of your family are allergic to nuts, use Chinese noodles as a substitute in recipes
Creamier Tasting Foods
Add 2 or 3 tablespoons of powdered creamer to such items as pumpkin pie, pancake batter, etc. for a creamier taste.
Spattering and Sticking Foods
Always heat the frying pan before adding oil or butter. This will keep things from sticking to the pan. Boil vinegar in a brand new frying pan to keep things from sticking to it. Spattering can be prevented by sprinkling a little salt into the pan.
Stopping Boil-over
Spaghetti will not boil over or stick together if you add a small piece of butter or a few teaspoons of oil to the water. The same holds true for rice.
Scalded Milk
Add a bit of sugar (without stirring) to milk to prevent it from scorching. Rinse the pan in cold water before scalding milk, and it will be much easier to clean.
Soft Butter
Soften butter by grating it. Or, heat a small pan and place it upside down over the butter dish for several minutes.
Sticky Liquids
To measure honey or other sticky syrups, oil the measuring cup with cooking oil and rinse under hot water first.
Sluggish Catsup
Push a drinking straw to the bottom of the bottle and remove. This admits enough air to start the catsup flowing.
Un-molding Gelatin
Rinse the mold pan in cold water and coat with salad oil. The oil will give the gelatin a nice luster and it will easily fall out of the mold.
Dried Onions
For sandwiches to go in lunchboxes, sprinkle with dried onion.. They will have turned into crisp pieces of onion by lunchtime
Quick Cooking Veggies

Onions, broccoli and Brussels sprouts will cook faster if you make an X-shaped cut at the base of the vegetable.
*******************************ALSO****************************
Cooking Tips

With summer approaching, please be reminded of food safety & preventing foodborne illness.

* Wash ALL fresh produce thoroughly. When preparing lettuce, break into pieces - then wash.

* Cook foods to the required minimum cooking temperatures:
- 165ºF > Poultry, poultry stuffing & stuffed meat.
- 158ºF > Ground Beef, fish & seafood.
- 150ºF > Pork & food containing pork.
- 145ºF > shell eggs & foods containing shell eggs.

* Separate raw animal foods from other raw or ready-to-eat foods during storage & preparation.

* Cool leftovers as quickly as possible. Reheat to 165ºF before serving again.

* BY ALL MEANS, REMEMBER THIS: Bacteria on food will rapidly multiply when left at a temperature between 45ºF & 140ºF. Avoid this danger
zone as much as possible.

Tuesday, May 28, 2013

Grilled Honey-Orange Chicken Salad


Grilled Honey-Orange Chicken Salad


Ingredients
1  pound  skinless, boneless chicken breast halves (about 3)
2  teaspoons  finely shredded orange peel
1/3 cup  orange juice
4   cloves garlic, minced
2  tablespoons  honey
1 1/2 teaspoons  dried thyme, crushed
1/2 teaspoon  salt
1/4 teaspoon  ground black pepper
2  tablespoons  olive oil
2  tablespoons  white wine vinegar
2  tablespoons  orange juice
2   cloves garlic, minced
1 1/2 teaspoons  finely chopped shallot
4  cups  torn baby salad greens
1   medium red sweet pepper, thinly sliced
2   medium oranges, peeled and sectioned
  Sliced almonds, toasted (optional)

   

Directions
1. Place chicken in a resealable plastic bag set in a shallow dish. For marinade, combine orange peel, the 1/3 cup orange juice, the 4 cloves garlic, honey, and thyme. Pour over chicken; seal bag. Marinate in the refrigerator for 6 to 8 hours, turning bag occasionally.

2. Drain chicken, discarding marinade. Line a broiler pan with foil. Place chicken on the unheated rack of the broiler pan. Season with half of the salt and half of the black pepper. Broil 5 to 6 inches from heat for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through broiling.

3. Meanwhile, for dressing, in a screw-top jar combine olive oil, vinegar, the 2 tablespoons orange juice, the 2 cloves garlic, shallots, and remaining salt and pepper. Cover and shake well.

4. Divide greens among four dinner plates. Top with sweet pepper slices. Slice chicken crosswise. Arrange chicken and orange sections over greens. Drizzle with dressing. If desired, sprinkle with almonds.



Nutrition Facts (Grilled Honey-Orange Chicken Salad) Servings Per Recipe 4,
 cal. (kcal) 270,
 Fat, total (g) 10,
 chol. (mg) 73,
 sat. fat (g) 2,
 carb. (g) 19,
 Monosaturated fat (g) 6,
 Polyunsaturated fat (g) 1,
 Trans fatty acid (g) 0,
 fiber (g) 3,
 sugar (g) 14,
 pro. (g) 26,
 vit. A (IU) 1603,
 vit. C (mg) 87,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 12,
 Pyridoxine (Vit. B6) (mg) 1,
 Folate (µg) 85,
 Cobalamin (Vit. B12) (µg) 0,
 sodium (mg) 432,
 Potassium (mg) 790,
 calcium (mg) 71,
 iron (mg) 1,
 Vegetables () 1,
 Fruit () 1,
 Lean Meat () 4,
 Fat () 1,
 Mark as Free Exchange () 0,
 Carb Choice () 1,
 Percent Daily Values are based on a 2,000 calorie diet

Sloppy Turkey and Veggie Sandwiches


Sloppy Turkey and Veggie Sandwiches


Ingredients
8  ounces  uncooked ground turkey breast
2  cups  chopped fresh cremini or button mushrooms
3/4 cup  chopped yellow or green sweet pepper (1 medium)
1/2 cup  chopped onion (1 medium)
1  14 1/2ounce can no-salt-added diced tomatoes with basil, garlic, and oregano, undrained
6   whole wheat hamburger buns, split and toasted
1  recipe Goat Cheese-Yogurt Sauce

   

Directions
1. In a large nonstick skillet cook turkey, mushrooms, sweet pepper, and onion over medium heat until turkey is

browned and vegetables are tender, using a wooden spoon to break up meat as it cooks. Stir in tomatoes. Cook over

medium-low heat for 5 minutes to blend flavors, stirring occasionally.

2. Place bun bottoms on serving plates. Divide meat mixture among bun bottoms. Spoon Goat Cheese-Yogurt Sauce over

meat mixture. Top with bun tops.





Goat Cheese-Yogurt Sauce


Yield: about 1 1/4 cups
Cook  15 mins

Ingredients
4  ounces  soft goat cheese (chevre), softened
1/4 cup  snipped fresh chives
1   clove garlic, minced
1/8 teaspoon  salt
1/8 teaspoon  ground black pepper
6  ounces  plain fat-free Greek yogurt

Directions
1. In a small bowl combine goat cheese, chives, garlic, salt, and pepper. Gradually stir in yogurt until smooth.

Makes about 1-1/4 cups.



Nutrition Facts (Sloppy Turkey and Veggie Sandwiches) Servings Per Recipe 6,
 cal. (kcal) 263,
 Fat, total (g) 5,
 chol. (mg) 27,
 sat. fat (g) 3,
 carb. (g) 32,
 Monosaturated fat (g) 1,
 Polyunsaturated fat (g) 0,
 Trans fatty acid (g) 0,
 fiber (g) 7,
 sugar (g) 11,
 pro. (g) 21,
 vit. A (IU) 340,
 vit. C (mg) 18,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 3,
 Pyridoxine (Vit. B6) (mg) 0,
 Folate (µg) 12,
 Cobalamin (Vit. B12) (µg) 0,
 sodium (mg) 392,
 Potassium (mg) 263,
 calcium (mg) 172,
 iron (mg) 2,
 Percent Daily Values are based on a 2,000 calorie diet

Eggplant Caprese Salad


Eggplant Caprese Salad


Ingredients
1  cup  boiling water
1/4 cup  dried tomatoes (not oil-packed)
1  1 pound  eggplant
3  tablespoons  olive oil
1  teaspoon  salt
1/2 teaspoon  ground black pepper
1/3 cup  coarsely snipped fresh basil
1/4 cup  olive oil
2  tablespoons  balsamic vinegar
2  7- to 8-ounce balls fresh mozzarella cheese, thinly sliced
4   large heirloom tomatoes, such as Brandywine, cored and thinly sliced
  Coarse salt
  Ground black pepper
  Small fresh basil leaves

   

Directions
1. In a small bowl combine boiling water and dried tomatoes. Let stand for 20 minutes. Drain, discarding water;

chop tomatoes.

2. Trim stem and blossom ends of eggplant; cut eggplant crosswise into 1/2-inch-thick slices. Place slices on a

baking sheet; brush both sides of slices generously with the 3 tablespoons oil and sprinkle evenly with the 1

teaspoon salt and the 1/2 teaspoon pepper.

3. For a charcoal or gas grill, place eggplant slices on the rack of a covered grill directly over medium heat.

Grill for 10 to 12 minutes or until slightly charred and tender, turning once halfway through grilling. Transfer

grilled slices to a clean plate and let cool to room temperature.

4. In a food processor or blender combine dried tomatoes, the snipped basil, the 1/4 cup oil, and the vinegar.

Cover and process or blend until finely chopped.

5. On a large platter arrange eggplant slices, mozzarella cheese slices, and tomato slices, overlapping slices.

Sprinkle lightly with coarse salt and pepper. Spoon dried tomato mixture on top. Garnish with basil leaves. Serve

at room temperature.



Nutrition Facts (Eggplant Caprese Salad) Servings Per Recipe 6,
 cal. (kcal) 376,
 Fat, total (g) 30,
 chol. (mg) 47,
 sat. fat (g) 12,
 carb. (g) 11,
 Monosaturated fat (g) 12,
 Polyunsaturated fat (g) 2,
 Trans fatty acid (g) 0,
 fiber (g) 4,
 sugar (g) 6,
 pro. (g) 14,
 vit. A (IU) 1506,
 vit. C (mg) 18,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 1,
 Pyridoxine (Vit. B6) (mg) 0,
 Folate (µg) 36,
 Cobalamin (Vit. B12) (µg) 0,
 sodium (mg) 710,
 Potassium (mg) 528,
 calcium (mg) 475,
 iron (mg) 1,
 Percent Daily Values are based on a 2,000 calorie diet

Black Bean Chipotle Burgers


Black Bean Chipotle Burgers


I have wanted to find veggie burger recipes to try, this sounds like a good one

Ingredients
1  15 ounce can black beans, rinsed and drained
1/2 cup  frozen whole kernel corn, thawed
1  cup  corn chips, finely crushed (about 1/2 cup crushed)
1/2 cup  cooked brown rice
1/4 cup  finely chopped red onion
1/4 cup  bottled chunky salsa
1/2 - 1  teaspoon  finely chopped canned chipotle peppers in adobo sauce
1/2 teaspoon  ground cumin
1   clove garlic, minced
1  tablespoon  olive oil
  Finely shredded green cabbage
4   tostada shells, heated according to package directions
  Bottled chunky salsa
  Dairy sour cream
  Fresh cilantro leaves
  Crumbled queso fresco cheese
  Avocado slices

   

Directions
1. In a medium bowl mash half of the beans with a potato masher or pastry blender until well mashed. Add remaining

beans, corn, corn chips, rice, onion, the 1/4 cup salsa, the chipotle peppers, cumin, and garlic.

2. Shape mixture into four 3-1/2-inch patties, about 3/4-inch thick. Place patties on a tray; cover and chill for

at least 1 hour before cooking.

3. Brush both sides of patties with olive oil. Cook in a 12-inch skillet or on a griddle over medium heat for 10

minutes or until heated through, turning once. (To broil, preheat broiler. Place patties on the unheated rack of a

broiler pan. Broil 4 inches from the heat for 10 minutes or until heated through, turning once.

4. Place some shredded cabbage on each tostada shell. Place the burgers over the cabbage and top with additional

salsa, sour cream, cilantro, cheese, and avocado.



Nutrition Facts (Black Bean Chipotle Burgers) Servings Per Recipe 4,
 cal. (kcal) 362,
 Fat, total (g) 17,
 chol. (mg) 6,
 sat. fat (g) 3,
 carb. (g) 46,
 Monosaturated fat (g) 6,
 Polyunsaturated fat (g) 3,
 Trans fatty acid (g) 1,
 fiber (g) 9,
 sugar (g) 3,
 pro. (g) 14,
 vit. A (IU) 340,
 vit. C (mg) 11,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 1,
 Pyridoxine (Vit. B6) (mg) 0,
 Folate (µg) 36,
 Cobalamin (Vit. B12) (µg) 0,
 sodium (mg) 600,
 Potassium (mg) 529,
 calcium (mg) 232,
 iron (mg) 3,
 Vegetables () 1,
 Starch () 3,
 Lean Meat () 1,
 Fat () 3,
 Percent Daily Values are based on a 2,000 calorie diet

Grilled Watermelon Salad

Grilled Watermelon Salad

I never knew you could grill watermelon

Ingredients
2  1-inch-thick slices watermelon
10  cups  chopped romaine lettuce
3  cups  cooked quinoa
1  recipe Pickled Radishes
1  recipe Honey-Lime Vinaigrette
2  medium avocados, seeded, peeled, and sliced or coarsely chopped
1/4 teaspoon  chili powder
1/2 cup  crumbled queso fresco or feta cheese (2 ounces)
2  tablespoons  snipped fresh cilantro

   

Directions
1. For a charcoal or gas grill, place watermelon on the rack of a covered grill directly over medium-high heat. Grill about 4 minutes or until watermelon is lightly charred, turning once halfway through grilling.

2. Spread lettuce on a large serving platter. In a large bowl combine quinoa and Pickled Radishes. Add 2/3 cup of the Honey-Lime Vinaigrette; toss to coat. Spoon quinoa mixture on top of lettuce.

3. Cut each watermelon slice into four wedges. Arrange watermelon wedges and avocados on salad; sprinkle with chili powder. Top with queso fresco and cilantro. Serve salad with the remaining vinaigrette.

From the Test KitchenTo Make Ahead: •Prepare as directed through Step 2, except do not spoon quinoa mixture on top of lettuce. Cover and chill watermelon, lettuce, quinoa mixture, and the remaining vinaigrette separately for up to 24 hours. To serve, spoon quinoa mixture on top of lettuce and continue as directed in Step 3.
Shortcut: •Instead of making Pickled Radishes, use 1 cup thinly sliced fresh radishes. Use about 1 cup bottled vinaigrette salad dressing in place of the Honey-Lime Vinaigrette.



Pickled Radishes




Ingredients
1/2 cup  cider vinegar
1/3 cup  honey
1  teaspoon  salt
1   bunch radishes, thinly sliced (about 1 cup)

Directions
1. In a medium bowl combine vinegar, honey, and salt, stirring to dissolve honey and salt. Stir in radishes. Cover and let stand at room temperature for 30 minutes to 4 hours. Drain before using.



Nutrition Facts (Grilled Watermelon Salad) Servings Per Recipe 8,
 cal. (kcal) 294,
 Fat, total (g) 15,
 chol. (mg) 5,
 sat. fat (g) 3,
 carb. (g) 37,
 Monosaturated fat (g) 9,
 Polyunsaturated fat (g) 2,
 Trans fatty acid (g) 0,
 fiber (g) 6,
 sugar (g) 16,
 pro. (g) 6,
 vit. A (IU) 5513,
 vit. C (mg) 17,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 1,
 Pyridoxine (Vit. B6) (mg) 0,
 Folate (µg) 150,
 Cobalamin (Vit. B12) (µg) 0,
 sodium (mg) 298,
 Potassium (mg) 588,
 calcium (mg) 90,
 iron (mg) 2,
 Percent Daily Values are based on a 2,000 calorie diet



Honey-Lime Vinaigrette




Ingredients
1 1/2 teaspoons  finely shredded lime peel or lemon peel
6  tablespoons  lime juice or lemon juice
1/4 cup  olive oil or vegetable oil
1/4 cup  honey
1 1/2 tablespoons  finely chopped shallot or snipped fresh chives
1 1/2 tablespoons  snipped fresh cilantro
1/2 teaspoon  salt

Directions
1. In a screw-top jar combine lime peel, lime juice, oil, honey, shallot, cilantro, and salt. Cover and shake well. Chill, covered, for at least 20 minutes (up to 3 days). Shake before serving.



Nutrition Facts (Grilled Watermelon Salad) Servings Per Recipe 8,
 cal. (kcal) 294,
 Fat, total (g) 15,
 chol. (mg) 5,
 sat. fat (g) 3,
 carb. (g) 37,
 Monosaturated fat (g) 9,
 Polyunsaturated fat (g) 2,
 Trans fatty acid (g) 0,
 fiber (g) 6,
 sugar (g) 16,
 pro. (g) 6,
 vit. A (IU) 5513,
 vit. C (mg) 17,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 1,
 Pyridoxine (Vit. B6) (mg) 0,
 Folate (µg) 150,
 Cobalamin (Vit. B12) (µg) 0,
 sodium (mg) 298,
 Potassium (mg) 588,
 calcium (mg) 90,
 iron (mg) 2,
 Percent Daily Values are based on a 2,000 calorie diet

Grilled Drunken Shrimp and Scallop Skewers

Grilled Drunken Shrimp and Scallop Skewers
who doesn't love shrimp and scallops? I know I do and this has jicama another favorite veggie and low calories and good taste! Makes it worth cooking

Ingredients
20  large fresh or frozen sea scallops (about 1-3/4 pounds total)
20  large fresh or frozen shrimp (about 12 ounces total)
1/4 cup  tequila
1/4 cup  lime juice
1/4 cup  olive oil
2  tablespoons  snipped fresh oregano
2  teaspoons  sugar
2  teaspoons  salt
4  cloves garlic, sliced
1/2 teaspoon  paprika
1  1 1/4pound  jicama, peeled and cut into bite-size strips (about 4 cups)
1  medium avocado, halved, seeded, peeled, and thinly sliced
1/2 cup  fresh cilantro leaves
  Salt
  Ground black pepper
  Lime wedges

   

Directions
1. Thaw scallops and shrimp, if frozen. Peel and devein shrimp. Rinse scallops and shrimp with cold water; pat dry with paper towels. Place scallops and shrimp in a large resealable plastic bag set in a shallow dish; set aside.

2. In a small bowl stir together tequila, lime juice, olive oil, oregano, sugar, the 2 teaspoons salt, the garlic, and paprika. Set aside 1/2 cup of the tequila mixture to use in the jicama slaw. Pour the remaining tequila mixture over the scallops and shrimp. Seal bag; turn to coat scallops and shrimp. Marinate at room temperature for 15 minutes, turning bag occasionally.

3. Meanwhile, for the jicama slaw, in a medium bowl combine jicama, avocado, and cilantro. Pour the reserved 1/2 cup tequila mixture over jicama mixture. Toss to combine. Season to taste with salt and pepper. Cover and chill until serving time.

4. Drain scallops and shrimp; discard marinade. On six long skewers,* alternately thread scallops and shrimp, leaving 1/4 inch between pieces. For a charcoal or gas grill, place skewers on the rack of a covered grill directly over medium-high heat. Grill for 8 to 10 minutes or until scallops and shrimp are opaque, turning once halfway through grilling. Serve skewers with jicama slaw and lime wedges.

From the Test Kitchen* •If using wooden skewers, soak in water for at least 30 minutes; drain before using.

Nutrition Facts (Grilled Drunken Shrimp and Scallop Skewers) Servings Per Recipe 6,
 cal. (kcal) 261,
 Fat, total (g) 9,
 chol. (mg) 103,
 sat. fat (g) 1,
 carb. (g) 17,
 Monosaturated fat (g) 6,
 Polyunsaturated fat (g) 1,
 Trans fatty acid (g) 0,
 fiber (g) 6,
 sugar (g) 1,
 pro. (g) 25,
 vit. A (IU) 292,
 vit. C (mg) 25,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 3,
 Pyridoxine (Vit. B6) (mg) 0,
 Folate (µg) 65,
 Cobalamin (Vit. B12) (µg) 3,
 sodium (mg) 1323,
 Potassium (mg) 612,
 calcium (mg) 61,
 iron (mg) 1,
 Percent Daily Values are based on a 2,000 calorie diet

Fish Tacos with Cabbage and Chile Pepper Slaw less than 400 calories

Fish Tacos with Cabbage and Chile Pepper Slaw


Ingredients
Tacos:
1 1/2 pounds  fresh or frozen cod or halibut fillets, thawed and cut into 1-inch pieces
2   fresh tomatillos, cut into 1/2-inch pieces (2 cups)
2  teaspoons  olive oil
1   clove garlic, minced
1/2 teaspoon  finely shredded orange peel
1/2 teaspoon  finely shredded lime peel
12  6 inches  corn tortillas
Slaw:
5  ounces  green cabbage, thinly shredded (1-1/4 cups)
1/2 cup  thinly sliced red onion
1   poblano or pasilla pepper, halved crosswise, seeded and thinly sliced
1   carrot, peeled and shredded
1/4 cup  chopped fresh cilantro
3  tablespoons  olive oil
2  tablespoons  freshly squeezed lime juice
1  tablespoon  freshly squeezed orange juice

   

Directions
Tacos::
1. Preheat oven to 400 degrees F. In bowl toss together fish, tomatillos, oil, garlic, orange peel and lime peel. Season with salt and black pepper; set aside.

2. Cut six 12-inch-square sheets of foil. Place one-sixth (about 2/3 cup) fish mixture in center of each square. Fold diagonally in half in a triangle. Fold edges two or three times to make a packet. Place packets in single layer on a large baking sheet.

3. Bake fish 10 to 12 minutes, until packets puff slightly (carefully open a packet to check fish doneness; fish should flake easily with a fork). Meanwhile, in dry skillet warm tortillas over medium-high heat until soft, about 15 seconds per side.

4. To serve, divide fish mixture between two tortillas. Top with Cabbage and Chile Pepper Slaw. Serve immediately. Makes 6 servings.
Cabbage and Chile Pepper Slaw::
5. In a medium bowl combine cabbage, red onion, poblano pepper, carrot, and cilantro. For dressing, in small bowl combine olive oil, lime juice, and orange juice. Season with salt. Toss with slaw.



From the Test Kitchen*Handling Hot Peppers: •Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts (Fish Tacos with Cabbage and Chile Pepper Slaw) Servings Per Recipe 6,
 cal. (kcal) 341,
 Fat, total (g) 13,
 chol. (mg) 36,
 sat. fat (g) 2,
 carb. (g) 30,
 Monosaturated fat (g) 7,
 Polyunsaturated fat (g) 3,
 Trans fatty acid (g) 0,
 fiber (g) 5,
 sugar (g) 3,
 pro. (g) 28,
 vit. A (IU) 2138,
 vit. C (mg) 1,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 8,
 Pyridoxine (Vit. B6) (mg) 1,
 Folate (µg) 40,
 Cobalamin (Vit. B12) (µg) 1,
 sodium (mg) 293,
 Potassium (mg) 798,
 calcium (mg) 121,
 iron (mg) 3,
 Percent Daily Values are based on a 2,000 calorie diet

Summer Stew low calorie and quick

Summer Stew
For those nights when you want some comfort foods, this one is healthy too

Ingredients
1  17 ounce package refrigerated cooked beef roast au jus 
1  8 ounce package peeled fresh baby carrots, sliced  
3 1/2 cups  water 
1/2 16 ounce package refrigerated rosemary-and-roasted garlic-seasoned, diced red-skinned potatoes (about 2 cups) 
1  14 1/2ounce can diced fire-roasted tomatoes with garlic 
2  tablespoons  snipped fresh oregano 

     

Directions
1. Pour juices from beef roast into large saucepan or saucepan; set meat aside. Add carrots and 1 cup water to saucepan; bring to boiling. Reduce heat and simmer, covered, 3 minutes. Add remaining water, potatoes, tomatoes ,and 1 tablespoon oregano. Return to boiling; cover. Simmer 3 minutes or until vegetables are tender. Break beef into bite-size pieces and add to stew; heat through. Season with salt.

2. Spoon into shallow bowls; top with freshly ground black pepper and remaining oregano. Makes 4 servings.



Nutrition Facts (Summer Stew) Servings Per Recipe 4,
 cal. (kcal) 253,
 Fat, total (g) 9,
 chol. (mg) 64,
 sat. fat (g) 4,
 carb. (g) 20,
 Monosaturated fat (g) 0,
 Polyunsaturated fat (g) 0,
 fiber (g) 3,
 sugar (g) 7,
 pro. (g) 25,
 vit. A (IU) 8066,
 vit. C (mg) 31,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 0,
 Pyridoxine (Vit. B6) (mg) 0,
 Folate (µg) 16,
 Cobalamin (Vit. B12) (µg) 0,
 sodium (mg) 948,
 Potassium (mg) 145,
 calcium (mg) 61,
 iron (mg) 4,
 Percent Daily Values are based on a 2,000 calorie diet
 

Grilled Chili-Garlic sirloin 400 calories


Grilled Chili-Garlic Tri-Tip
Can't give up steaks and this has a little spice, very nice


Ingredients
2  teaspoons  caraway seeds
2  teaspoons  cumin seeds
1/2 teaspoon  coriander seeds
2  tablespoons  tomato sauce
1  tablespoon  red chili paste
1  tablespoon  olive oil
1 1/4 teaspoons  chili powder
3  cloves garlic, minced
1  2 pound  boneless beef tri-tip roast (bottom sirloin)
1/2 teaspoon  salt
1/4 teaspoon  black pepper

   

Directions
In a large skillet combine caraway seeds, cumin seeds, and coriander seeds. Cook over medium-high heat for 2 to 3 minutes or until seeds are lightly toasted and fragrant, shaking the skillet constantly. Cool. Transfer seeds to a clean coffee grinder; pulse to form a fine powder.

For spice paste, in a small bowl stir together the spice seed powder, tomato sauce, chili paste, oil, chili
powder, and garlic.

Trim fat from roast. Place meat in a shallow dish; sprinkle with salt and pepper. Spread spice paste over both sides of meat. Cover and marinate in the refrigerator for 2 hours.

For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place roast on grill rack over pan. Cover and grill to desired doneness, turning once halfway through grilling. Allow 35 to 40 minutes for medium rare (135 degrees F) and 40 to 45 minutes for medium (150 degrees F). (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place roast in roasting pan; place pan on grill rack over the burner that is turned off. Grill as directed.)
Remove meat from grill. Cover meat with foil; let stand for 15 minutes. Temperature of meat will rise 10 degrees F during standing.

Grilled Corn Salad and only 400 calories


Grilled-Corn Salad
I had stopped eating corn for a couple years but I miss it sometimes and so I have found ways to cook it healthy

Ingredients1/3 cup  olive oil
1/3 cup  lemon juice
1  tablespoon  Worcestershire-style marinade for chicken
3   cloves garlic, minced
1/2 teaspoon  black pepper
1/4 teaspoon  salt
  few dashes bottled hot pepper sauce
6   fresh ears corn (with husks)
2  tablespoons  butter, softened
2  tablespoons  snipped fresh rosemary or 2 teaspoons dried rosemary, crushed
1  teaspoon  salt
1  teaspoon  black pepper
20   miniature sweet peppers or 4 medium sweet peppers, seeded and halved
1/2 cup  finely shredded Cotija or Parmesan cheese (2 ounces)
  Romaine leaves (optional)

   

Directions
1. For dressing, in a screw-top jar combine olive oil, lemon juice, Worcestershire sauce, garlic, the 1/2 teaspoon

black pepper, the 1/4 teaspoon salt, and the hot pepper sauce. Cover and shake well; refrigerate until ready to

serve.

2. Peel back cornhusks but do not remove. Gently rinse corn and scrub with a stiff brush to remove silks. Spread

butter over corn. Sprinkle with rosemary, the 1 teaspoon salt, and the 1 teaspoon black pepper. Fold husks back

around corn and tie with 100-percent-cotton kitchen string or strips of husk.

3. For a charcoal grill, grill corn on the rack of an uncovered grill directly over medium coals for 25 to 30

minutes or until corn kernels are tender, turning and rearranging ears occasionally. Add sweet peppers to grill the

last 8 to 10 minutes of grilling, turning often to brown evenly. (For a gas grill, preheat grill. Reduce heat to

medium. Place corn and sweet peppers on grill rack over heat. Cover and grill as directed.). Cool corn for 30

minutes. Remove string; peel back husks. Cut kernels from cobs. Remove stems from sweet peppers and cut peppers

into bite-size pieces.

4. In a large bowl combine corn, peppers, cheese, and dressing; toss lightly to combine. Serve warm or at room

temperature. If desired, serve salad over a bed of romaine leaves.

From the Test KitchenSkillet Method: •Remove husks and silk from corn. Cut kernels from cobs. In a large skillet

cook corn kernels in the 1 tablespoon oil over medium-high heat about 5 minutes or until corn is tender and golden

brown, stirring often. Reduce heat as necessary to prevent corn from popping out of the skillet. Prepare salad as

directed.

Nutrition Facts (Grilled-Corn Salad) Servings Per Recipe 6,
 cal. (kcal) 260,
 Fat, total (g) 19,
 chol. (mg) 9,
 sat. fat (g) 2,
 carb. (g) 24,
 Monosaturated fat (g) 11,
 Polyunsaturated fat (g) 2,
 fiber (g) 4,
 sugar (g) 7,
 pro. (g) 7,
 vit. A (IU) 4373,
 vit. C (mg) 1,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 2,
 Pyridoxine (Vit. B6) (mg) 0,
 Folate (µg) 129,
 Cobalamin (Vit. B12) (µg) 0,
 sodium (mg) 138,
 Potassium (mg) 521,
 calcium (mg) 121,
 iron (mg) 2,
 Percent Daily Values are based on a 2,000 calorie diet

Summer Dogs a better way to enjoy

sometimes you just have to have hot dogs!! Right? So here are some healthier ways to enjoy them

Summer Dogs


Ingredients
1  cup  grilled corn kernels*
1/3 cup  finely chopped onion (1 small)
1/3 cup  snipped fresh basil
1  tablespoon  mayonnaise
1  tablespoon  sour cream
1  tablespoon  red wine vinegar
1/4 teaspoon  salt
1/4 teaspoon  ground black pepper
1/8 teaspoon  sugar
1  recipe Grilled Hot Dogs
2 2/3 cups  shredded romaine lettuce
2  medium roma tomatoes, thinly sliced
1  medium avocado, seeded, peeled, and thinly sliced
  Sliced fresh jalapeno chile peppers** (optional)
  Dry-roasted sunflower kernels (optional)

   

Directions
1. In a small bowl stir together corn, onion, basil, mayonnaise, sour cream, vinegar, salt, black pepper, and sugar.

2. Fill each bun from Grilled Hot Dogs with 1/3 cup of the shredded lettuce. Arrange tomato slices on one side of buns and avocado slices on the other side of buns. Place grilled frankfurters in buns. Top each frankfurter with about 1 tablespoon of the corn mixture. If desired, sprinkle with jalapeno peppers and sunflower kernels. Pass the remaining corn mixture.

From the Test Kitchen•We suggest using bratwurst with these toppings.
*Tip: •For grilled corn kernels, remove husks and silks from 2 fresh ears of corn. Brush corn lightly with vegetable oil or coat with nonstick cooking spray. For a charcoal or gas grill, place corn on the rack of a covered grill directly over medium heat. Grill for 15 to 18 minutes or until corn is crisp-tender and charred, turning frequently. Cool slightly and cut kernels from cobs.
**Tip: •Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.



Grilled Hot Dogs

Makes: 8 servings
Serving size: 1 hot dog


Ingredients
8   frankfurters or smoked chicken, kielbasa, or bratwurst sausage links
8   frankfurter buns, split

Directions
1. For a charcoal or gas grill, place frankfurters on the rack of a covered grill directly over medium heat. Grill for 3 to 7 minutes or until heated through, turning occasionally. Remove from grill. If desired, place 8 frankfurter buns, cut sides down, on grill rack. Grill for 1 to 2 minutes or until lightly browned. Serve frankfurters in buns as directed in individual recipes.



Nutrition Facts (Summer Dogs) Servings Per Recipe 8,
 cal. (kcal) 333,
 Fat, total (g) 19,
 chol. (mg) 26,
 sat. fat (g) 6,
 carb. (g) 31,
 Monosaturated fat (g) 8,
 Polyunsaturated fat (g) 2,
 Trans fatty acid (g) 0,
 fiber (g) 3,
 sugar (g) 6,
 pro. (g) 11,
 vit. A (IU) 11770,
 vit. C (mg) 9,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 4,
 Pyridoxine (Vit. B6) (mg) 0,
 Folate (µg) 105,
 Cobalamin (Vit. B12) (µg) 1,
 sodium (mg) 772,
 Potassium (mg) 455,
 calcium (mg) 98,
 iron (mg) 3,
 Mark as Free Exchange () 0,
 Percent Daily Values are based on a 2,000 calorie diet

Nutrition Facts (Grilled Hot Dogs) Servings Per Recipe 8,
 Mark as Free Exchange () 0,
 Percent Daily Values are based on a 2,000 calorie diet

Grilled Shrimp Panzanella and only 400 calories


Grilled Shrimp Panzanella

Ingredients
1 1/2 pound large fresh or frozen shrimp with tails, peeled and deveined
3/4 cup  olive oil
1/2 cup  white balsamic vinegar or balsamic vinegar
3  tablespoons  lemon juice
2   cloves garlic, minced
3/4 teaspoon  salt
3/4 teaspoon  freshly ground black pepper
2  large red and/or yellow sweet peppers, halved and seeded
2  medium zucchini, halved lengthwise
1  1 pound loaf ciabatta bread, cut into 1-inch-thick slices
4   roma tomatoes, halved
1/2 cup  coarsely chopped fresh basil (optional)
1/2 cup  coarsely chopped fresh parsley (optional)
1/2 cup  Kalamata olives, pitted and halved (optional)

   

Directions
1. Thaw shrimp, if frozen. In a medium bowl combine oil, vinegar, lemon juice, garlic, salt, and black pepper.

Thread shrimp onto six 12-inch wooden skewers.* Brush shrimp with about 3 tablespoons of the oil mixture, reserving

the remaining mixture.

2. For a charcoal or gas grill, grease grill rack. Place skewers on the grill rack directly over medium heat. Cover

and grill for 4 minutes or until shrimp are opaque, turning once halfway through grilling. Remove from grill; set

aside on a large baking sheet.

3. Brush sweet peppers and zucchini with oil mixture. Add to grill. Cover and grill about 8 minutes or until

crisp-tender and lightly charred, turning once halfway through grilling. Remove from grill; set aside on a large

baking sheet.

4. Brush bread slices and tomatoes with some of the reserved oil mixture. Add to grill. Cover and grill about 2

minutes or until bread is lightly toasted and tomatoes are softened, turning once halfway through grilling.

5. Remove shrimp from skewers and transfer to a very large bowl. Cut sweet peppers, zucchini, and bread into 1-inch

pieces; add to bowl. Drizzle with any remaining oil mixture. If desired, add basil, parsley, and olives; toss to

combine.

6. Serve salad immediately or chill for up to 2 hours.

From the Test Kitchen*Tip: •Soak wooden skewers in water for at least 30 minutes before using.

Nutrition Facts (Grilled Shrimp Panzanella) Servings Per Recipe 10,
 cal. (kcal) 331,
 Fat, total (g) 18,
 chol. (mg) 88,
 sat. fat (g) 3,
 carb. (g) 29,
 Monosaturated fat (g) 12,
 Polyunsaturated fat (g) 2,
 Trans fatty acid (g) 0,
 fiber (g) 2,
 sugar (g) 6,
 pro. (g) 14,
 vit. A (IU) 1409,
 vit. C (mg) 62,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 2,
 Pyridoxine (Vit. B6) (mg) 0,
 Folate (µg) 44,
 Cobalamin (Vit. B12) (µg) 1,
 sodium (mg) 761,
 Potassium (mg) 347,
 calcium (mg) 71,
 iron (mg) 2,
 Mark as Free Exchange () 0,
 Percent Daily Values are based on a 2,000 calorie diet

Grilled Chicken Salad Only 400 calories


Grilled Chicken Salad
This chicken salad has only 400 calories and is summer good

Ingredients1/4 cup  grape seed oil or olive oil
3  tablespoons  balsamic vinegar
1  tablespoon  dried dillweed
1   large clove garlic, minced
1/4 teaspoon  freshly ground black pepper
1/4 teaspoon  dried oregano, crushed
4   medium skinless, boneless chicken breast halves
  Montreal steak seasoning or Kansas City steak seasoning
8  cups  mesclun or spring salad greens or spinach
3/4 cup  seedless red grapes, halved
1/3 cup  crumbled goat cheese
1/4 cup  pine nuts, toasted

   

Directions
1. For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and oregano. Cover and shake

well; let stand 1 hour.

2. Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an

uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degree F),

turning once. Cool slightly.

3. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and

arrange one sliced breast on each salad. Shake dressing and drizzle over the salads. Makes 4 servings



Nutrition Facts (Grilled Chicken Salad) Servings Per Recipe 4,
 cal. (kcal) 400,
 Fat, total (g) 23,
 chol. (mg) 86,
 sat. fat (g) 4,
 carb. (g) 12,
 Monosaturated fat (g) 5,
 Polyunsaturated fat (g) 12,
 fiber (g) 2,
 sugar (g) 8,
 pro. (g) 38,
 vit. A (IU) 1069,
 vit. C (mg) 12,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 16,
 Pyridoxine (Vit. B6) (mg) 1,
 Folate (µg) 85,
 Cobalamin (Vit. B12) (µg) 1,
 sodium (mg) 167,
 Potassium (mg) 756,
 calcium (mg) 91,
 iron (mg) 3,
 Percent Daily Values are based on a 2,000 calorie diet

Saturday, May 25, 2013

Rich, Chocolaty Cookies N’ Cream Parfaits

Chocolate Parfait
Rich, Chocolaty Cookies N’ Cream Parfaits
(Makes about 6 servings in 6 ounce glasses, or 4 servings in 10 ounce glasses)
Ingredients:
16 fl oz whipping cream, cold
2 tablespoons sugar
2 (16 ounce) tubs all natural Belgian chocolate pudding*, divided use
24 all natural chocolate-vanilla sandwich cookies*, crushed into chunky consistency
1 (1 ounce) square semi-sweet chocolate, to shave for garnish
Preparation:
-In the bowl of a mixer (or using a hand-held), add the cold cream and begin whipping; once thickened slightly, sprinkle in the sugar and finish whipping just until stiff peaks form; set aside for a moment.
-In medium-large bowl, add 2 cups of the chocolate pudding (reserving the remaining pudding) and begin adding the whipped cream to it in several increments, gently folding in to keep a fluffy and light consistency, as this is the “chocolate mousse” part of the dessert; once all whipped cream is incorporated, set aside and prepare glasses.
To Assemble (for 6 servings in 6 ounce glasses):
-Begin by adding equal amounts of the crushed cookies to the bottom of each glass (about 3 tablespoons), next a layer of chocolate pudding (about 3 tablespoons), and next a layer of the “chocolate mousse” (about 3 tablespoons); repeat this process again for each glass, with another layering of crushed cookies, then the pudding, then the “chocolate mousse”, finally finishing with a final sprinkling of crushed cookies and a decorative dollop of “chocolate mousse”; garnish by shaving a little of the semi-sweet chocolate square with a vegetable peeler over the tops of each glass; refrigerate until ready to serve, or serve immediately.
To Assemble (for 4 servings in 10 ounce glasses):
-Follow assembly instructions above only increase the quantity of each layer to about 5 tablespoons in order to fill each glass.
*Trader Joe’s “Belgian Chocolate Pudding” (or any “ready made” chocolate pudding) and “Chocolate-Vanilla Bean Joe-Joe’s” Sandwich Cookies.

Friday, May 24, 2013

Grilled Turkey Legs

Grilled Turkey Legs

"These spicy turkey legs are sweet and hot - just like the smoked turkey legs you get at the fair or theme park!"

PREP TIME 25 Min
COOK TIME 50 Min
READY IN 1 Hr 15 Min

INGREDIENTS (Nutrition)
1 (2 liter) bottle lemon-lime flavored carbonated beverage
2 tablespoons sugar
2 tablespoons hot sauce
1 tablespoon crushed red pepper flakes
1 tablespoon black pepper
1 large sweet onion, sliced
4 turkey legs
2 tablespoons honey
1 tablespoon steak seasoning

DIRECTIONS
Preheat an outdoor grill for high heat, and lightly oil grate.
In a large pot, mix the lemon-lime flavored carbonated beverage, sugar, hot sauce, red pepper, pepper, and onion. Place the turkey legs in the mixture, and bring to a boil. Cook 30 to 45 minutes, until the turkey has reached an internal temperature of 180 degrees F (80 degrees C).
Remove onion slices from the mixture, and arrange on the prepared grill. Place turkey legs over the onions. Drizzle with honey, and season with steak seasoning. Cook, tuning once, 20 minutes, or until a crisp browned crust has formed on the turkey legs.

Sweet & Hot Sticky Ribs


Get a kick on Grilling with these sweet and spicy Ribs and you can pick your bbq sauce to your liking, they are SO GOOD!!

What You Need
4lb pork baby back ribs
1tsp. black peppercorns
1/3cup apricot jam
2/3cup BULL'S-EYE Original Barbecue Sauce(or your favorite bbq sauce)
1Tbsp. hot pepper sauce

Make It
COOK ribs and peppercorns in large saucepan of boiling water 20 min.
HEAT greased grill to medium heat.
MICROWAVE jam in medium microwaveable bowl on HIGH 20 sec. or until melted. Stir in barbecue sauce and hot sauce.
DRAIN ribs; place on grill grate. Brush with half the barbecue sauce mixture. Grill 15 to 20 min. or until ribs are done, turning and brushing occasionally with remaining barbecue sauce mixture.

Local Style Lilikoi Ribs

Local Style Lilikoi Ribs

2-3 pounds pork spare ribs
1/4 cup shoyu (soy sauce)
1/4 cup oyster sauce
2 cups lilikoi jelly
1 Tablespoon dark brown sugar
1/4 cup Ketchup
1/4 cup apple cider vinegar
1 slice fresh ginger, grated
1 clove garlic, finely minced


Cooking Process

Mix ingredients well, pour over ribs and marinate overnight. Grill on low heat until nice and tender and carmelized.

Dr. Pepper Pineapple Spare Ribs



A Taste that no other Ribs can compare too, sweet and tangy goodness

You gotta try these ribs


What you Need:
6 - 8 pork spare ribs
1 green bell pepper, diced
1 yellow onion, diced
1 (20 ounce) can pineapple tidbits
1 (12 ounce) can Dr. Pepper
1 (6 ounce) can tomato paste
1 cup medium Pace Picante sauce
3/4 cup brown sugar
4 cloves garlic, minced
2 teaspoons coarsely ground black pepper

How to Cook them:
Preheat oven to 325 degrees F.

Trim most of the fat from ribs. Arrange ribs in the bottom of a 12-inch Dutch oven.

Drain pineapple, reserving juice. Sprinkle bell pepper, onions and pineapple evenly over ribs.

In a large bowl stir together the remaining ingredients including the reserved pineapple juice' pour over ribs. Cover and; seal with a piece of foil
Bake ribs at 275 for 2 hours… open the corner and make sure they are tender. If not, bake another 20 minutes and check again.
Meanwhile, combine Rib BBQ Sauce ingredients together.

Remove ribs and drain and reserve pineapple and juices. Brush ribs generously with Rib BBQ sauce.

Grill 5-10 minutes or until lightly charred.
You can spoon the pineapple and some of the juice over ribs before serving if you like or just use the BBQ Sauce

Serves 6 Enjoy Good Food

2 Day Barbequed Ribs



"Two day ribs, but worth the effort. Baked and marinated with a rub overnight, then grilled with barbecue sauce."
Ingredients

4 pounds baby back pork ribs
4 cloves garlic, sliced
1 tablespoon white sugar
1 tablespoon paprika
2 teaspoons salt
2 teaspoons ground black pepper
2 teaspoons chili powder
2 teaspoons ground cumin
1/2 cup dark brown sugar
1/2 cup cider vinegar
1/2 cup ketchup
1/4 cup chili sauce
1/4 cup Worcestershire sauce
1 tablespoon lemon juice
2 tablespoons onion, chopped
1/2 teaspoon dry mustard
1 clove crushed garlic
Directions
1.Preheat oven to 300 degrees F (150 degrees C). Place ribs on a rack in a shallow roasting pan. Scatter 4 cloves of sliced garlic over ribs. Cover, and bake for 2 1/2 hours. Cool slightly.
2.In a small bowl, mix together white sugar, paprika, salt, black pepper, chili powder, and ground cumin. Rub spices over cooled ribs. Cover, and refrigerate overnight.
3.In a small saucepan, mix together brown sugar, cider vinegar, ketchup, chili sauce, Worcestershire sauce, lemon juice, onion, dry mustard, and 1 clove garlic. Simmer over medium-low heat, uncovered, for 1 hour. Reserve a small amount for basting; the remainder is a dipping sauce.
4.Preheat grill for medium heat.
5.Place ribs on grill. Grill, covered, for about 12 minutes, basting with the reserved sauce, until nicely browned and glazed. Serve with remaining sauce for dipping.
Nutritional Information
Amount Per Serving Calories: 719 | Total Fat: 54g | Cholesterol: 184mg

Slow Cooker Barbecue Ribs

Slow Cooker Barbecue Ribs
"An easy and delicious way to prepare tender barbecued ribs without the barbecue!"
Ingredients
4 pounds pork baby back ribs
salt and pepper to taste
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 teaspoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce
Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3.In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
4.Cover, and cook on Low 6 to 8 hours, or until ribs are tender

Best Stovetop BBQ Ribs

Best Stovetop BBQ Ribs

"Very yummy, sticky, easy stove top BBQ ribs. Serve with rice or mashed potatoes. "
Ingredients
1/4 cup steak sauce (such as A1®)
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon minced garlic
1/4 cup water
4 (6 ounce) country style pork ribs
1 onion, cut into rings (optional)
Directions
1.Whisk together steak sauce, ketchup, Worcestershire sauce, soy sauce, garlic, and water in a bowl until smooth.
2.Place the pork ribs in a saucepan with a lid, and pour the sauce over the ribs. Spread raw onion rings over the ribs, and cover the pan. Bring to a boil over medium heat, and simmer the ribs in the sauce for 45 minutes, or until tender.
Nutritional Information
Amount Per Serving Calories: 246 | Total Fat: 13.3g | Cholesterol: 76mg

Happy Memorial Day Weekend, take a moment to remember this time

Have Fun on this Memorial Day Weekend, enjoy great recipes, ideas, and relax a bit, but please remember the loved ones who have passed on. Say a prayer, light a candle and take a moment to be grateful for your life too

I am going to share lots of BBQ Recipes that I have collected over time, some are my favorites and we use them often, some we have tried once and have enjoyed as well.

I hope you find some recipes that you enjoy and will become a family favorite for gatherings.
Have a great weekend

Bacon Ranch Foil Packet Potatoes

Bacon Ranch Foil Packet Potatoes

3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired

1. Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

2. Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

Wednesday, May 22, 2013

Sour Cream Chocolate Cupcakes

Sour Cream Chocolate Cupcakes

Sour Cream Chocolate Cupcakes
Sour cream adds rich flavor and tender texture to these classic chocolate cupcakes.
  • 30 Min
  • TOTAL TIME55 Min
  • SERVINGS36

INGREDIENTS

Cupcakes

2
cups Gold Medal® all-purpose flour
2
cups granulated sugar
3/4
cup sour cream
1/4
cup shortening
1
cup water
1 1/4
teaspoons baking soda
1
teaspoon salt
1
teaspoon vanilla
1/2
teaspoon baking powder
2
eggs
4
oz unsweetened baking chocolate, melted and cooled

Rich Chocolate Buttercream Frosting

4
cups powdered sugar
1
cup butter or margarine, softened
3
tablespoons milk
1 1/2
teaspoons vanilla
3
oz unsweetened baking chocolate, melted and cooled
  • Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
  • In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes
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