Wednesday, August 28, 2013

Lightened Up Italian Broccoli-Cheese Soup

 
Broccoli-Cheese soup is a popular item on the menu in a lot of restaurants.
I took the classic recipe and lightened it up a bit without sacrificing any flavor.
Give broccoli and cheese soup an Italian accent by swapping Cheddar cheese for Parmesan and garlic.
 
1 cup diced onions
1 cup diced celery
1/2 cup diced or shredded carrots
2 garlic cloves, minced
1/4 cup olive oil
 
Sweat onions, celery, carrot and garlic in oil in a large pot of medium-low heat until beginning to soften, about 5 minutes.
 
Stir in:
 
1/4 cup all-purpose flour
6 cups low-sodium chicken broth
2 - 10 oz. pkgs. frozen broccoli florets , thawed and chopped
or
1 - 1 lb. bag frozen chopped broccoli
or
If you have fresh broccoli on hand, chop it along with the stems and blanch for 3 minutes before adding to the soup.
6 oz. reduced fat cream cheese
2 wheels of Mini Babybel Light
1/2 cup grated Parmesan
Salt and Pepper to taste
 
Stir in flour to coat vegetables; cook 1 minute.  Gradually stir in the broth and broccoli.  Increase heat to medium-high.  Simmer soup until it thickens slightly, 5-8 minutes.  Reduce heat to medium.  Stir in cream cheese, Mini Babybel and Parmesan.  Whisk lightly to incorporate.
Season with salt and pepper.
 
  ~Adapted from Cuisine at Home
 

Tuesday, August 27, 2013

Pretzel Chocolate Chip Muffins

 
Into sweet and salty?  Grab one of these muffins quick!
Ground and broken pretzels in the batter and a pretzel streusel on top along with chocolate chips inside the muffin.  
 
For the streusel combine;

1/2 cup all purpose flour
1/3 cup sugar
1/4 cup each ground and broken pretzels
1/4 tsp. cinnamon
6 Tbsp. unsalted butter, melted

For the muffins, whisk:

1 cup all-purpose flour
1 cup ground pretzels
1/2 cup mini semisweet chocolate chips
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1 cup whole milk (or buttermilk)
2/3 cup sugar
2 eggs
1/4 cup canola oil
4 Tbsp. unsalted butter, melted
1 tsp. vanilla extract
Pretzel or other coarse salt

Preheat oven to 400 degrees F.  Line a 12-cup muffin pan with liners; coat with nonstick spray.

For the streusel, combine 1/2 cup flour, 1/3 cup sugar, 1/4 cup ground pretzels and 1/4 tsp. cinnamon.  Stir 6 Tbsp. butter into dry mixture, cover and chill.

For the muffins, whisk together 1 cup flour, 1 cup ground pretzels, chocolate chips, baking powder, salt and 1/4 tsp. cinnamon.  Whisk together milk and 2/3 cup sugar until sugar dissolves.  Add eggs, oil, 4 Tbsp. butter and vanilla; stir into flour mixture.  Let batter sit 2 minutes, then divide among muffin cups.

Squeeze streusel into clumps; top muffins with it and sprinkle with coarse salt.  Bake muffins until a toothpick inserted in centers comes out clean, 17-19 minutes.  Let muffins cool in pan 10 minutes.


~Adapted from Cuisine at Home
 
 
 
 

Monday, August 12, 2013

Coconut Chicken Tenders with Sweet and Sassy Dipping Sauce

What could be better than transforming chicken into a fried-favorite variation of crunchy coconut shrimp?  Coat the tenders in coconut, fry and pair with a sweet and sassy sauce for a combination of sweet, spicy, cold and crispy.
Make extra sauce - because they will be double dipping!
For the sauce, combine:
1 cup Saucy Susan Peach Apricot Sassy Sauce
1 Tbsp. Apple Cider vinegar
1 Tbsp. chili garlic sauce
For the tenders:
1/4 cup cornstarch
1 tsp. kosher salt
1/2 tsp. cayenne pepper
1 cup canned coconut milk
1-1/2 cup sweetened, shredded coconut
1-1/2 cups panko breadcrumbs
2 lbs. chicken tenders, white tendon removed, seasoned with salt and pepper
Canola oil
Whisk together cornstarch, salt, and cayenne in a shallow dish.
Pour coconut milk into another shallow dish.
Combine coconut and panko in the third dish.
Toss tenders in cornstarch mixture; shake off excess.  Dip tenders in coconut milk, then dredge in coconut mixture pressing to adhere.  Transfer to a plate and chill 1-2 hours.
Heat about 1 cup Canola oil in a large saute pan over medium-high heat.
Fry tenders in batches until golden brown and cooked through, 2-3 minutes per side.
Transfer to a paper-towel lined plate and season with salt.
Serve tenders with dipping sauce
See also:  Buttermilk Fried Chicken Fingers with Honey-Dijon Dipping Sauce

Friday, August 9, 2013

Broccoli Slaw Waldorf Salad


Have you ever had a Waldorf Salad?  First presented at the Waldorf Astoria Hotel in 1893, this all-American salad included chopped apples, celery, grapes and chopped walnuts.  I have a recipe for Waldorf Coleslaw made with cabbage, but I decided to try this recipe using Broccoli Slaw.  You know that bag in the Produce section of the supermarket that you really don't know what to do with.

This came out better than I expected.  It's crunchy, it's sweet and has the fresh veggie slaw with fruit and nuts.  All things good for you!


1 pkg. Broccoli Slaw Mix
1 large apple, peeled and chopped
1/2 cup craisins (or raisins)
1 cup halved seedless grapes
1/2 cup walnuts, chopped
1/2 cup mayonnaise (which ever one you use)
2 Tbsp. milk
1 tsp. honey
1 tsp. lemon juice
1/8 tsp. celery seed

In a large bowl mix broccoli slaw, fruit and nuts.
In a small bowl combine mayo, milk, honey, lemon juice and celery seed.
Pour over broccoli mix and toss well.
Serve chilled.

Waldorf Coleslaw Recipe
Confetti Turkey Meatballs(using Broccoli Slaw)

Wednesday, August 7, 2013

Chopped Pig Sandwich

There are so many recipes for pulled pork and it's no wonder, it's delicious!
I wanted to try and find a recipe that was a little leaner with the same great flavor.
Usually when you make it you have to buy a big pork butt, full of fat and it takes hours and hours to cook.
This is a simplified version of the pig sandwich.  Takes less time, makes 8 hefty sandwiches and is tender, juicy, with a hint of smokey flavor.
3 lb. pork loin roast (not tenderloin)
1 tbsp. olive oil
2 cloves garlic, sliced
3/4 cup apple cider vinegar
3 cups low-sodium chicken broth
1 tsp. or more McCormick Smokehouse Maple Seasoning
Soft Kaiser buns
Coleslaw
Garlic Dill Pickles.
In a medium saucepan, heat olive oil.  Add garlic slices and saute until garlic is slightly golden.  Cut pork roast into 3 equal pieces.  Brown pork on all sides along with the garlic.  Sprinkle with Smokehouse Maple Seasoning.
Place pieces of browned pork in slow cooker.  Add vinegar to saucepan and scrape up any bits left on the bottom of the pan.  Add to slow-cooker.  Pour in chicken broth, cover and set on high setting for 3 hours.
Remove pork and shred or chop as desired and return to slow cooker.  Keep warm for an additional hour.
Serve on buns with some of the juices, top off with BBQ sauce and coleslaw.

~Adapted from Guiltless Glutton

Wednesday, July 17, 2013

You could have had a V-8! Homemade V-8 Juice

I love V-8 juice!  I love anything with tomatoes.  Bloody Mary, tomato sandwich, spaghetti sauce, you name it!

Now that I'm on a low sodium regiment, I decided to make my own V-8.
This is made in a juicer without any salt at all.
Once you get used to things without adding salt, everyday foods will taste "too" salty after a while.


This has all the ingredients in the processed V-8 juice except that this is fresh.
This can be made without a juicer by cooking all the veggies and putting them through a food mill, but cooking the vegetables is also removing the nutrients.

You will need:

5-6 ripe tomatoes
Carrots (small bunch)
3-4 stalks celery
1-2 small beets (peeled)
1 handful fresh parsley
1/4 head chopped lettuce
1 handful watercress
1 handful fresh spinach
1/4 fresh lemon (optional)


Experiment by using more or less of the ingredients in the recipe or create your own by using your favorite vegetables.

Run a piece of fresh lemon around the rim of your glass.
Dip into Mrs. Dash Original and serve ice cold.

ENJOY!

Reduced-Fat Icebox Key Lime Pie

Key lime pie tastes light and bright, but surprisingly the light part isn't true.  
Traditional recipes can include raw egg yolks, fatty whipped cream and clock in at about 450 calories per slice.

Greek yogurt gives this pie a creamy texture and I would eat this pie over the full-fat version any day - or at least more often.


1 reduced fat graham pie crust
4 ounces 1/3 less fat cream cheese, softened
3/4 cup juice and 1 Tbsp. grated zest from 6 limes
1/4 cup sugar
1-1/4 tsp. unflavored gelatin
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup fat-free Greek yogurt
1/3 cup instant vanilla pudding mix
1 tsp. vanilla extract

Process sugar and zest in food processor until sugar turns bright green, about 30 seconds.

Combine 3 Tbsp. lime juice and gelatin in a small bowl and let sit until gelatin softens, about 5 minutes.  Microwave until mixture is bubbling around edges and gelatin dissolved, about 30 seconds.  In a stand mixer, combine sugar with lime zest, condensed milk, yogurt, vanilla pudding mix and cream cheese and blend until smooth.  With machine running, pour in gelatin mixture, remaining lime juice, and vanilla and beat until thoroughly combined.

Scrape mixture into pie shell and smooth top.  Cover with plastic wrap and refrigerate until firm, at least 3 hours.

Traditional Icebox Pie
Calories:445
Fat 22g
Saturated Fat 14g

Reduced-Fat Icebox Pie
Calories 307
Fat 9g
Saturated Fat 5g

~Cook's Country

Foodie Friends Friday

Thursday, July 11, 2013

Small Batch Bang!'s Homemade Ketchup

Bang! is a trendy place in Denver, Colorado that was featured recently on Diners, Drive-in and Dives.
This signature ketchup was served on top of homemade meatloaf.
It's in-between a ketchup and a BBQ sauce and very tasty.
This would be amazing with sweet potato fries!

This only makes about a pint, put you might find yourself whipping up batches of this again and again~

2 Plum Tomatoes
3/4 cup raisins
1 dried guajillo chili, stemmed and seeds removed
1/4 cup brown sugar
1/4 cup cider vinegar
1 whole garlic clove
1/4 cup onion
2 tsp. salt
1 tsp. pepper
1 cup water

Place all ingredients into a medium pot and bring to a boil.  Reduce to a simmer and cook for about 45 minutes.  The vegetables, raisins and chili should be very soft, and the liquids should be reduced.  Cool.  Blend until very smooth.  Chill and serve with meatloaf or fries!
Next time you make meatloaf, simmer the ketchup ingredients while the meatloaf is baking and liven up a boring meatloaf dinner!

~Slightly adapted from Diners, Drive-Ins and Dives
Sharing with: Weekend Potluck

Sunday, June 30, 2013

Grilled Banana Bread Ice Cream Sandwiches


A summer time make-over on an old classic!
The grill can be your best friend when it comes to summertime desserts.
Every thing tastes better grilled or toasted.
Even banana bread!



Store-bought or homemade banana bread, sliced about 1" thick
1 pint of your favorite ice cream
Chopped walnuts

For the sandwiches:  Preheat a gas or charcoal grill on medium high heat.  Place the banana bread slices on the grill and cook until dark grill marks form, about 2-3 minutes.  Flip and cook for an additional 2 minutes.  Allow to cool before making sandwiches. 

Remove the ice cream from the freezer and thaw until spreadable but not melted, about 10 minutes.  Scoop a generous amount of ice cream (about 1 cup) on a slice of grilled banana bread and spread evenly across the surface.


Top with another slice of banana bread, pressing firmly to even out the ice cream.  Roll in chopped walnuts if desired.  Wrap tightly in wax paper or plastic wrap.  Freeze for at least 1 hour.  

. Allow to thaw for a few minutes before serving to soften the bread and the ice cream.
~Adapted from Cooking Channel

Tuesday, June 25, 2013

Zucchini Napoleons

Resistance is useless. The zucchini are coming.
It's just the beginning.  Soon we will be overloaded with zucchini and fresh garden tomatoes (which is a good thing).
Something lighter for a delicious lunch or dinner on hot summer nights.
4 cups shredded zucchini (about 2 medium)
1/2 cup grated onion
1 tsp. kosher salt
1 egg
1/2 tsp. garlic powder
1/2 tsp. oregano
1/2 tsp. baking powder
1 cup cracker crumbs (Cheez-it brand - Four Cheese Italian)
3 Tbsp. canola oil
8 oz. fresh mozzarella, sliced 1/4" thick
1 large tomato, sliced
Fresh basil leaves

Shred zucchini on a box grater, rotating when you come to the seeds.  Grate onion.  Place zucchini and onion in a salad spinner, sprinkle with salt and let stand 30 minutes.
Spin mixture to dry.  Squeeze out any excess liquid.


Whisk together egg, garlic powder, oregano and baking powder.
Stir in zucchini mixture and cracker crumbs.  Scoop batter with 1/3 cup measure onto a baking sheet and press into 8 cakes.


Heat 1 Tbsp. oil in skillet.  Saute cakes in two batches over medium heat until golden, about 4 minutes per side, adding more oil as needed.
Add a mozzarella slice to each cake in the last 2 minutes of sauteing to slightly melt mozzarella.

Assemble Napoleons by layering zucchini cake, a tomato slice, and 2 basil leaves on each.  Top with remaining cake and garnish with basil.
Drizzle with extra-virgin olive oil if desired and freshly cracked black pepper.

Enjoy!
~Adapted from Cuisine at Home


Wednesday, June 19, 2013

Bruschetta Chicken with Zucchini "Pasta"

When you are trying to eat a little more healthy, and are missing some of your favorite foods, sometimes you have to be a little creative.
This zucchini has the look and the bite of pasta.
Since zucchini is a bit bland, it takes on whatever flavors you want to top it with.
This would be great with just marinara or a bolognese sauce!
Bruschetta

3 large ripe tomatoes, chopped
15 fresh basil leaves, chiffonade (long strips)
2 garlic cloves, finely minced
3 Tbsp. extra-virgin olive oil
1 Tbsp. Balsamic Vinegar
Sea salt to taste

A few hours in advance prepare brushetta topping to allow flavors to blend.  Combine chopped tomato, basil, garlic, olive oil and vinegar in a small bowl.  Sprinkle with salt to taste.  Chill until ready to serve.

Grilled Chicken Breast

4 chicken breast, or 8 thinly sliced
Juice and zest from one lemon
1 garlic clove, crushed
Mrs. Dash Seasoning (I used Original)
1/4 cup Canola or Olive oil

Combine juice and zest, garlic, oil and seasoning.  Pour over chicken and marinate for at least 30 minutes or overnight.

Zucchini Pasta

2 medium zucchini
1 Tbsp. olive oil
1 garlic clove, sliced
1/4 tsp. red pepper flakes

Prepare zucchini.  I just recently bought this cool spiral vegetable slicer  Turns veggies into pasta!
You can also get a Julienne Peeler that does a great job as well!


Heat olive oil in a small saucepan over medium heat.  Add garlic and saute until golden.  Add red pepper flakes and zucchini pasta.  Cook for about 2 minutes or until "pasta" is softened but still al dente.


Arrange "pasta" in a bowl.  Add sliced grilled chicken and a generous serving of bruschetta.
The balsamic vinaigrette combined with the warm zucchini is great summer lunch or dinner.
You won't miss the pasta!

~Adapted from Everyday Paleo
Sharing with Weekend Potluck
                   From the Farm Blog Hop


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