CITRUS SALSA SALMON
4 4-5 oz skinless salmon fillets (3/4 inch thick)
1/3 cup red jalapeno jelly
3 medium oranges, peeled, seeded and coarsely chopped
1 medium grapefruit, peeled and sectioned
1 cup grape or cherry tomatoes, halved
Heat broiler, lightly spring salmon with alt and pepper. In small saucepan over low heart melt jelly. Brush 2 TBSP of jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes with tested with a fork.Meanwhile, for fresh citrus salsa, in medium bowl combine chopped oranges, grapefruit, halve tomatoes, and remaining jelly.
Serves 4.
Monday, September 20, 2010
cooking tips
How to store Berries- Refrigerate berries in a single layer, loosely covered up to 2 days. Rinse just before using. Use within 2 to 3 days and allow berries to come to room temp for the best flavor.
Cutting phylo dough requires a sharp knife- press down firmly to cut. Don't saw, which tears the dough.
Small baby vegetables- cut iceberg in half and top with chicken or tuna salad. See melissas.com or boggiatto.com for more.
For deep rich color when dyeing Easter eggs, use past or gel food coloring. Add a teaspoon of vinegar to ¾ cup of hot water and stir in color until water is a deep hue.
Two bite burgers-“sliders” shape pound of ground beef into eight patties; broil, grill or fry to 160 degrees and serve in round dinner rolls or miniature buns
To save money by stocking up during sales use within these guidelines:
Cooked chicken breasts- 4 months
Cooked meat dished: 3 months
Uncooked poultry: 1 year
Uncooked beef roast/steaks: 1 year
Uncooked pork roasts/chop: 6 months
Uncooked ground beef: 4 months
Frozen veg and fruits:1 year
Bread and tortillas: 3 to 6 months
Butter: 6 months
COLD FACTS
Freeze fast: quick and even freezing help preserve the taste and texture of foods. Divide large amounts of food into 1 to 2 serving proportions; let cool at room temp for 30 minutes. (of cooling longer –refrigerate)
Once cool, seal container and freeze
If freezing several items at once, allow enough space around them so cold air can circulate and freeze the food more evenly
Smart Storage- make freezer bags easy to stack and thaw by laying the sealed bags in a wide metal pan to freeze flat. Once frozen, remove from pan and stack. Place items to be stored the longest in the coldest part of the freezer at the back. Use the door for items to be used the soonest.
UES IT- attach an index card to the fridge to keep track of what’s in the freezer and that date it went in. before grocery shopping check the list to see what you have on hand in the freezer.
TYPES OF OILS:
Toasted sesame oil- contains antioxidants. Best for- adding rich nutty flavor to Asian dishes
Canola oil. High in cholesterol-reducing polyunsat. Fats. Best for-sautéing, especially foods from central and south Am. and baking.
Soybean oil- A higher proportion of polyunsat. Fast mean “for lower cholesterol use this instead of olive oil. BEST FOR- Everyday cooling, including sautéing.
Olive oil- high in hear healthy monounsat. Fats. Helps reduce bad choel. Best for- use extra virgin in salad dressings and sauces. Use regular olive oil for sautéing
Peanut Oil- contains vitamin E and heart healthy plan steroll good ration of saturated, mon. and poloyunsat. Fats. Best for stir fries, cheese dishes.
Cutting phylo dough requires a sharp knife- press down firmly to cut. Don't saw, which tears the dough.
Small baby vegetables- cut iceberg in half and top with chicken or tuna salad. See melissas.com or boggiatto.com for more.
For deep rich color when dyeing Easter eggs, use past or gel food coloring. Add a teaspoon of vinegar to ¾ cup of hot water and stir in color until water is a deep hue.
Two bite burgers-“sliders” shape pound of ground beef into eight patties; broil, grill or fry to 160 degrees and serve in round dinner rolls or miniature buns
To save money by stocking up during sales use within these guidelines:
Cooked chicken breasts- 4 months
Cooked meat dished: 3 months
Uncooked poultry: 1 year
Uncooked beef roast/steaks: 1 year
Uncooked pork roasts/chop: 6 months
Uncooked ground beef: 4 months
Frozen veg and fruits:1 year
Bread and tortillas: 3 to 6 months
Butter: 6 months
COLD FACTS
Freeze fast: quick and even freezing help preserve the taste and texture of foods. Divide large amounts of food into 1 to 2 serving proportions; let cool at room temp for 30 minutes. (of cooling longer –refrigerate)
Once cool, seal container and freeze
If freezing several items at once, allow enough space around them so cold air can circulate and freeze the food more evenly
Smart Storage- make freezer bags easy to stack and thaw by laying the sealed bags in a wide metal pan to freeze flat. Once frozen, remove from pan and stack. Place items to be stored the longest in the coldest part of the freezer at the back. Use the door for items to be used the soonest.
UES IT- attach an index card to the fridge to keep track of what’s in the freezer and that date it went in. before grocery shopping check the list to see what you have on hand in the freezer.
TYPES OF OILS:
Toasted sesame oil- contains antioxidants. Best for- adding rich nutty flavor to Asian dishes
Canola oil. High in cholesterol-reducing polyunsat. Fats. Best for-sautéing, especially foods from central and south Am. and baking.
Soybean oil- A higher proportion of polyunsat. Fast mean “for lower cholesterol use this instead of olive oil. BEST FOR- Everyday cooling, including sautéing.
Olive oil- high in hear healthy monounsat. Fats. Helps reduce bad choel. Best for- use extra virgin in salad dressings and sauces. Use regular olive oil for sautéing
Peanut Oil- contains vitamin E and heart healthy plan steroll good ration of saturated, mon. and poloyunsat. Fats. Best for stir fries, cheese dishes.
Recipes from Quick and Heathly Vol II
Recipe from Quick and Healthy Vol II by Brenda J Ponichtera
(I copied these from the cookbook, while I was Nannying in Ann Arbor).
Cheese Sauce
1 cup cold skim milk, divided
2 TB unbleached flour
¼ tsp salt (opt)
1/8 tsp pepper
2 oz. reduced fat sharp cheese, cut in small pieces
Combine ½ milk with flour in covered container and shake well to prevent lumps. Pour into a 4 cup glass measuing cup alone with the rest of the milk and seasonings. Cook in microwave on high for 3 to 4 mins, stirring with a wire wisk every 30 seconds until thickened. Add chesse and stir until melted.
2 Tbsp = 40 cal 1 gram of fat
Spanish Bean dip
I can (16 oz) Refried beans
½ cup light cream cheese
¼ cup salsa, thick and chuncky
Mix all ingredients in a microwaveable bowl. Cover and cook on high unitl hot (about 1 min), stir several times while cooking.
Herbed Cream Cheese
8 oz tub light cream cheese , at room temp
2 TB light mayo
1 tsp. lemon juice
1 tsp chopped garlic
½ tsp pnion powder
½ tsp Italian seasoning
Mix all together. Serve on bagel, crackers, toast, cucumbers, zucchini, celery or other crisp foods.
BBQ corn on the cob
Cook unshucked corn for 15 minutes turning corn several times shile cooking. Remove corn and cool enogh to handle.
Oven Fried Parmesean Potatoes
4 Med potatoes (about 5 oz each)
1 TB canola oil
TB Grated Parmeaean
½ tsp garlic powder
½ tsp paprika
1/8 tsp pepper
Salt to taste
Preheat oven to 450 degrees. Scrub potatoes, but don’t peel. Cut in wedges or strips. Place potato slices in platic bag with oil and shake well to coast evenly. In a plastic bag, mix seasonings. Add potatoes and shake to coat. Arrange potatotes on single layer, pon baking sheet wthat had been sprayed with non-stick spray. Bake for 30 -35 mins or until golden brown
Turkey rotinit salad
Can serve on a bed of lettuce. Use left over chicken or turkey
4oz rotinit noodles- corkscrew shape (about 1 ½ cups dry)
¾ cup broccili
¾ sliced carrots
1 ½ cups cooked cubed turkey breast
3 TBSP nonfat Italian or ranch style dressing
Cook past, omitting salt and oil. Drain and cool. Add veggies and turkey. Toss with dressing.
(I copied these from the cookbook, while I was Nannying in Ann Arbor).
Cheese Sauce
1 cup cold skim milk, divided
2 TB unbleached flour
¼ tsp salt (opt)
1/8 tsp pepper
2 oz. reduced fat sharp cheese, cut in small pieces
Combine ½ milk with flour in covered container and shake well to prevent lumps. Pour into a 4 cup glass measuing cup alone with the rest of the milk and seasonings. Cook in microwave on high for 3 to 4 mins, stirring with a wire wisk every 30 seconds until thickened. Add chesse and stir until melted.
2 Tbsp = 40 cal 1 gram of fat
Spanish Bean dip
I can (16 oz) Refried beans
½ cup light cream cheese
¼ cup salsa, thick and chuncky
Mix all ingredients in a microwaveable bowl. Cover and cook on high unitl hot (about 1 min), stir several times while cooking.
Herbed Cream Cheese
8 oz tub light cream cheese , at room temp
2 TB light mayo
1 tsp. lemon juice
1 tsp chopped garlic
½ tsp pnion powder
½ tsp Italian seasoning
Mix all together. Serve on bagel, crackers, toast, cucumbers, zucchini, celery or other crisp foods.
BBQ corn on the cob
Cook unshucked corn for 15 minutes turning corn several times shile cooking. Remove corn and cool enogh to handle.
Oven Fried Parmesean Potatoes
4 Med potatoes (about 5 oz each)
1 TB canola oil
TB Grated Parmeaean
½ tsp garlic powder
½ tsp paprika
1/8 tsp pepper
Salt to taste
Preheat oven to 450 degrees. Scrub potatoes, but don’t peel. Cut in wedges or strips. Place potato slices in platic bag with oil and shake well to coast evenly. In a plastic bag, mix seasonings. Add potatoes and shake to coat. Arrange potatotes on single layer, pon baking sheet wthat had been sprayed with non-stick spray. Bake for 30 -35 mins or until golden brown
Turkey rotinit salad
Can serve on a bed of lettuce. Use left over chicken or turkey
4oz rotinit noodles- corkscrew shape (about 1 ½ cups dry)
¾ cup broccili
¾ sliced carrots
1 ½ cups cooked cubed turkey breast
3 TBSP nonfat Italian or ranch style dressing
Cook past, omitting salt and oil. Drain and cool. Add veggies and turkey. Toss with dressing.
Thursday, September 2, 2010
Citrus Marinated Chops
So I really wasn't a fan of this recipe but will post it to meet my goal of one new recipe a week! I found this recipe on the sticker on the package the chops came in.
4 pork chops boneless or bone in, about 1 1/4 thick- The recipe came on a bone in package with 6 chops so I used it on that, perhaps it would be better with boneless?
1/2 cup Orange Juice
2 TBSP olive oil
2 crushed garlic clovers
2 tsp ground cumin
1/4 tsp coarsely ground black pepper
Place chops in a large self sealing bag, combine remaining ingredients and pour over chops. Seal bag and refrigerate for 4 -24 hours. Remove chops from marinate (discard) and grill over medium hot coals, or broil on a pre - heated broiler pan 3-5 inches from heat source for 12-15 minutes, turning to brown evenly while cooking. Serve chops immediately. Serves 4.
I broiled a little longer (I had put them in for 12 minutes and forgot to rotate. They were a little tough and fatty.
4 pork chops boneless or bone in, about 1 1/4 thick- The recipe came on a bone in package with 6 chops so I used it on that, perhaps it would be better with boneless?
1/2 cup Orange Juice
2 TBSP olive oil
2 crushed garlic clovers
2 tsp ground cumin
1/4 tsp coarsely ground black pepper
Place chops in a large self sealing bag, combine remaining ingredients and pour over chops. Seal bag and refrigerate for 4 -24 hours. Remove chops from marinate (discard) and grill over medium hot coals, or broil on a pre - heated broiler pan 3-5 inches from heat source for 12-15 minutes, turning to brown evenly while cooking. Serve chops immediately. Serves 4.
I broiled a little longer (I had put them in for 12 minutes and forgot to rotate. They were a little tough and fatty.
Wednesday, September 1, 2010
Strawberry Frosting
Kristy and I were practicing our fondant skills and while doing so, I realized we didn't have any frosting. I had pulled out a quick cake mix that was Strawberry cake and instantly thought of this recipe I have been wanting to try. It was DELICIOUS!!!
Tuesday, August 24, 2010
Stubble Bubble Wands
Formula:
4 parts Water
1 part BLUE Dawn dish washing liquid
1/2 part clear corn syrup or glycerin.
Mix well. Let settle 1 hour before use.
Short Cut Formula:
1 - 100 oz. Mr Bubbles Bottle
2/3 cup BLUE Dawn
(Suggested for the JUMBO Wand)
* Best bubble conditions are on a cool day or evening. Moisture in the air creates the best bubbles.
1721 Shanny Creek Road
Ahwahnee, CA 93601
(559) 683- 8538
4 parts Water
1 part BLUE Dawn dish washing liquid
1/2 part clear corn syrup or glycerin.
Mix well. Let settle 1 hour before use.
Short Cut Formula:
1 - 100 oz. Mr Bubbles Bottle
2/3 cup BLUE Dawn
(Suggested for the JUMBO Wand)
* Best bubble conditions are on a cool day or evening. Moisture in the air creates the best bubbles.
1721 Shanny Creek Road
Ahwahnee, CA 93601
(559) 683- 8538
Sweet Tender Muffins
3 cups all purpose Flour
1 TBSP baking powder
1/2 tsp. baking soda
1/2 tsp. Salt
1 stick plus 2 TBSP butter,. softened
1 cup Sugar
2 large Eggs
1 1/2 cups plain yogurt
Adjust oven rack to lower- middle position and heat overn to 375 degrees (or 450 for mini-muffins, which need higher heat to brown perfectly)
Prepare your preffereed flavoring from the list below(add as directed below). Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
Beat Butter and Sugar with electric mixer until light and fluffy. Beat in eggs, then alternating 1/3 at a time, beat in the flour mixture, then the yogurt, until a smooth, thick batter just forms.
Spray 12 cup muffin tins (or four 12 cup mini muffin tins) with vegetable spray or use paper cups. Divide batter evenly among cups. The muffin cups will be full.
Bake until muffins are golden brown, about 12 minutes for the mini- muffins and about 25 minutes for the regular ones. Set pan(s) on wire rack to cool slightly, remove muffins and continue to cool or serve,
3 Flavor Options
Lemon- poppy seed Muffins: Add 3 TBSP poppy seed and 1 TBSP lemon zest to the dry ingredients. Spoon half the batter into each muffin cup. Dipping a spoon in water as necessary, make a well in each cup of batter. Using a generous 1/4 cup of store bought lemon curd, form a heaping teaspoon of lemon curd in each well ( or 1/4 tsp. in the mini pans). Top with remaining batter. These work best in the regular muffin pans.
Date- Walnut Muffins: Add 1 cup each of chopped dates and toasted walnuts to dry ingredients, and add 2 tsp. vanilla to the eggs.
Chocolate chip- cherry muffins: Add 1 cup each of coarsely chopped dried cherries and miniature chocolate chips to the dry ingredients, and add 1/2 tsp. Almond extract to the eggs.
( I made the chocolate chip muffins, but only had regular chocolate chips and no cherries, so I just added about 1.5 cups of the chips I had and they tasted great!)
Found recipe in Cook Smart by Pam Anderson
1 TBSP baking powder
1/2 tsp. baking soda
1/2 tsp. Salt
1 stick plus 2 TBSP butter,. softened
1 cup Sugar
2 large Eggs
1 1/2 cups plain yogurt
Adjust oven rack to lower- middle position and heat overn to 375 degrees (or 450 for mini-muffins, which need higher heat to brown perfectly)
Prepare your preffereed flavoring from the list below(add as directed below). Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
Beat Butter and Sugar with electric mixer until light and fluffy. Beat in eggs, then alternating 1/3 at a time, beat in the flour mixture, then the yogurt, until a smooth, thick batter just forms.
Spray 12 cup muffin tins (or four 12 cup mini muffin tins) with vegetable spray or use paper cups. Divide batter evenly among cups. The muffin cups will be full.
Bake until muffins are golden brown, about 12 minutes for the mini- muffins and about 25 minutes for the regular ones. Set pan(s) on wire rack to cool slightly, remove muffins and continue to cool or serve,
3 Flavor Options
Lemon- poppy seed Muffins: Add 3 TBSP poppy seed and 1 TBSP lemon zest to the dry ingredients. Spoon half the batter into each muffin cup. Dipping a spoon in water as necessary, make a well in each cup of batter. Using a generous 1/4 cup of store bought lemon curd, form a heaping teaspoon of lemon curd in each well ( or 1/4 tsp. in the mini pans). Top with remaining batter. These work best in the regular muffin pans.
Date- Walnut Muffins: Add 1 cup each of chopped dates and toasted walnuts to dry ingredients, and add 2 tsp. vanilla to the eggs.
Chocolate chip- cherry muffins: Add 1 cup each of coarsely chopped dried cherries and miniature chocolate chips to the dry ingredients, and add 1/2 tsp. Almond extract to the eggs.
( I made the chocolate chip muffins, but only had regular chocolate chips and no cherries, so I just added about 1.5 cups of the chips I had and they tasted great!)
Found recipe in Cook Smart by Pam Anderson
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