Mother's Day Brownies"

"Mom's Special Brownies"

Remove teddy bear from oven and preheat oven to 375.
Melt 1 cup margarine in saucepan.
Remove teddy bear from oven and tell Jr., "No, no."
Add margarine to 2 cups sugar.
Take shortening can away from Jr. and clean cupboards.
Measure 1/3 cup cocoa.
Take shortening can away from Jr. again and bathe cat.
Apply antiseptic and bandages to scratches sustained while removing shortening from cat's tail.
Assemble 4 eggs, 2 tsp. vanilla, and 1-1/2 cups sifted flour.

Take smoldering teddy bear from oven and open all doors and windows for ventilation.

Take telephone away from Billy and assure party on the line the call was a mistake. Call operator and attempt to have direct dialed call removed from bill.

Measure 1 tsp. salt, 1/2 cup nuts and beat all ingredients well.
Let cat out of refrigerator.
Pour mixture into well-greased 9x13-inch pan.
Bake 25 minutes.
Rescue cat and take razor away from Billy.
Explain to kids that you have no idea if shaved cats will sunburn. Throw cat outside while there's still time and he's still able to run away.

FROSTING Mix the following in saucepan:
1 cup sugar
1 oz unsweetened chocolate
1/4 cup margarine Take the darn teddy bear out of the @#$% broiler and throw it away -- far away.

Answer the door and meekly explain to nice policeman that you didn't know Jr. had slipped out of the house and was heading for the street.
Put Jr. in playpen.

Add 1/3 cup milk, dash of salt, and boil, stirring constantly for 2 minutes.

Answer door and apologize to neighbor for Billy having stuck a garden hose in man's front door mail slot. Promise to pay for ruined carpet.

Tie Billy to clothesline.

Remove burned brownies from oven.

Collapse and call the baker for delivery.

HAPPY MOTHER'S DAY

Holiday Cooking

CHIPOTLE SHRIMP TACO WITH AVOCADO SALSA VERDE

4 servings
Ingredients
Avocado Salsa:
• 1 small onion, quartered
• 1 jalapeno, quartered, seeds optional
• 1 garlic clove, smashed
• 4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
• 1/2 Hass avocado, peeled, seeded, and cut into chunks
• 1 1/4 teaspoons kosher salt
• 1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Shrimp:
• 1 tablespoon olive oil
• 1 teaspoon chipotle or blended chili powder
• 1 teaspoon kosher salt
• 1 pound medium shrimp (about 20), peeled and deveined
• 8 corn tortillas
• 8 sprigs cilantro for garnish
• 2 limes, cut into wedges

Directions
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.

Heat a stove top or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.

Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.)
Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro.
Serve 2 tacos per person, with a lime wedge on the side.
Copyright 2005 Television Food Network, G.P. All rights reserved.


CHICKEN ENCHILADAS
Recipe courtesy Tyler Florence


16 enchiladas, 8 servings
Prep: 1 hr
Cook: 15 min

Ingredients
• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions
Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

CHORIZO, BEAN AND CHEESE NACHOS
Recipe courtesy Emeril Lagasse, 2003


4 servings

Ingredients
• 1 pound Mexican chorizo, removed from casings and crumbled
• 1 tablespoon chopped garlic
• 1/4 teaspoon ground cumin
• 2 cups cooked pinto beans
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• Water
• Homemade Tortilla Chips, recipe below, or large, restaurant style corn tortilla chips
• 1 1/2 cups grated pepper jack
• 1 1/2 cups grated sharp cheddar
• 1 small white onion, sliced into thin rings
• 5 large jalapenos, stemmed, seeded, and chopped, or to taste
• 1 cup sour cream
• 1 tablespoon fresh lime juice
• Chopped fresh cilantro leaves, for garnish

Directions
In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels.

To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat.

Preheat the oven to 450 degrees F.

On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.
In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt.
Drizzle over the nachos, garnish with cilantro, and serve immediately.

Homemade Tortilla Chips:
9 corn tortillas, cut into quarters
4 cups corn or vegetable oil
Essence, recipe follows
In a large, heavy saucepan, heat the oil to 360 degrees F.
In batches, add the tortillas to the oil, being careful not to overcrowd, and cook until golden brown, turning once, about 1 minute. Remove and drain on paper towels.
Season lightly with Essence. Serve warm or use to make nachos.
Yield: 3 dozen chips

Essence (Emeril's Creole Seasoning):
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup


CHUNKY GUACAMOLE
Recipe courtesy Tyler Florence


4 servings

Prep:15 min
Inactive Prep: 1 hr

Ingredients
• 4 ripe avocados
• 3 limes, juiced
• 1/2 red onion, chopped
• 1 garlic clove, minced
• 2 serrano chiles, sliced thinly
• 1 big handful fresh cilantro, finely chopped
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Directions
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

Fruit Salsa with Cinnamon Tortilla Chips


PHOTO BY: Karen

PREP TIME 30 Min
COOK TIME 5 Min
READY IN 1 Hr

INGREDIENTS
1) 1 Fuji apple - peeled, cored and diced
2) 1 cup sliced fresh strawberries
3) 2 kiwis, peeled and sliced
4) 2 bananas, peeled and sliced
5) 1 sweet orange, peeled, segments cut in thirds
6) Hand full of sliced grapes
7) 6 tablespoons butter
8) 6 (10 inch) flour tortillas
9) 3 tablespoons white sugar
10) 1 tablespoon ground cinnamon

DIRECTIONS
1. In a medium bowl, mix together 1 - 6. Cover and chill in the refrigerator approximately 20 minutes.
2. Slice flour tortillas into triangles.
3. Lightly brushed melted butter over the tortillas, sprinkled with cinnamon and sugar and baked at 350 degrees for about 15 min.
4. Watch them closely so they don't burn!
5. Serve the cinnamon chips warm with the chilled fruit salsa.

comer mi buen amigo

Spicy Collards and Black-eyed Pea Soup

1 onions, diced
1 can diced mild fire roasted green pepper
3-4 cloves garlic, minced
2 ribs celery, diced
2 cups dried black-eyed peas, picked over and rinsed
6 cups water
1 pound collard greens, tough stems removed and greens chopped
1 1/2 teaspoons dried thyme (divided)
1 teaspoon oregano (divided)
1 16-ounce can tomatoes
2 cups vegetable broth
1 tablespoon hot sauce
1/4 teaspoon cayenne (to taste)
1/2 teaspoon paprika
1 -2 teaspoons salt (to taste)
2 tablespoon tomato paste
1/4 teaspoon black pepper

In large pot sauté the onions for about 5 minutes, until they begin to brown. Add the celery, green pepper, and garlic, and cook, stirring, for 3 more minutes.

Add the black-eyed peas, water, 1 teaspoon of the thyme, and 1/2 teaspoon of oregano and cook until peas are tender, about 45-55 minutes.

Once the peas are tender, add all remaining ingredients and cook for at least 25 minutes to allow flavors to develop. Serve with brown rice with additional hot sauce. (Garnishing with fresh oregano is optional.)


Makes at least 6 servings.
Each provides 242 Calories (kcal); 1g Total Fat; (4% calories from fat); 16g Protein; 45g Carbohydrate; 0mg Cholesterol; 488mg Sodium; 11g Fiber. Weight Watchers Core/4 Flex Points.




Serve with a little cornbread - that will keep ya warm.

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.

Easter Dinner

Strawberry and Spinach Salad
4-5 cups fresh spinach leaves
1-2 cups shredded green or red leafy lettuce
about 10 fresh strawberries, sliced
1/2 c. candied walnuts or pecans
(an easy way to make these is to combine a bunch of walnuts or pecans in a bowl.
Add 1 egg white and mix until coated evenly. Add about 1/2 c. sugar, or to
taste,then sprinkle with cinnamon.
Then bake for an hour at 250 degrees on a cookie sheet covered in tin foil.
Stir around every 15 minutes)
1/4-1/2 c. crumbled blue cheese
1/2 c. mandarin oranges (optional)

Toss all ingredients together in a large salad bowl, then serve with raspberry vinaigrette salad dressing.

Ingredients:
• 1/2 cup raspberries, fresh or frozen
• 1/4 cup apple cider vinegar
• 1/4 cup balsamic vinegar
• 2 tsp sugar
• 1 tbsp Dijon mustard
• 1/4 cup vegetable oil
Add all ingredients, except oil to a blender or food processor and puree until smooth. Slowly add oil until well combined.

WAY TOO MUCH VINIGAR IN THIS RECIPE -
SWITCHOUT TO A TEASPOON OR TWO
=============================================================================
Cream Biscuits
Courtesy of Cook’s Illustration
Makes Eight 2 1/2-Inch Biscuits.

INGREDIENTS
2cups unbleached all-purpose flour , plus extra for the counter
2teaspoons granulated sugar
2teaspoons baking powder
1/2teaspoon table salt
1 1/2cups heavy cream

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Line baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds.
3. Shape the dough into a 3/4-inch-thick circle. Following illustrations below, cut biscuits into rounds or wedges. Place rounds or wedges on parchment-lined baking sheet. (The baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours.) Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking.
==================================================================================
Roasted Smash Potatoes
Courtesy of RecipeTips.com

Ingredients
- 12 baby red potatoes
- 1/4 cup olive oil - more or less as needed
- kosher salt - to taste
- black pepper - to taste
- 2 tablespoons fresh rosemary - chopped
- 1/2 cup parmigiano-reggiano cheese - shredded
- 2tablespoons fresh parsley – chopped

Directions:
-In a large saucepan, boil potatoes until tender. Drain and allow to cool slightly. -Preheat oven to 400°F.
-Spray a cookie sheet with non stick cooking spray and lay the potatoes out evenly on it.
-With a potato masher or the bottom of a glass, gently press down on each potato to smash it.
-Drizzle each liberally with olive oil, salt, pepper and rosemary.
-Place in the oven for 10-15 minutes or until the edges just start to brown.
Remove from oven and sprinkle on the cheese and parsley.
-Place back in the oven for approximately 5 minutes or until golden and bubbly.
===============================================================================
Basic Roasted Beet Recipe
Ingredients:
6 medium red beets
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper, to taste
aluminum foil

Preheat the oven to 375 degrees F.

Trim the tops off the beets and drizzle with the olive oil. Season the beets with salt and pepper, wrap them in aluminum foil and roast until tender, about 40 minutes. When cool enough to handle, peel the beets.
No pink fingers by peeling them underwater!
=============================================================================
Baked Ham With Pineapple & Brown Sugar Glaze

1/2 Ham (your choice of your favorite cut)
1 Can pineapple slices, drained (reserve liquid)
1 Small jar maraschino cherries (reserve liquid)
1/3 Cup packed brown sugar
Whole cloves

Oven 325

Place ham, cut side down, in baking pan. Score the rind about 1/8 inch deep into 1 1/2 inch diamonds. Insert a clove into the center of each diamond. Arrange pineapple slices over the exposed area by inserting a cherry in the center of each one with a toothpick.

Mix the pineapple liquid with the brown sugar and 2 tablespoons of cherry liquid. Pour over the ham and bake according to your recipe. Baste ham and pineapple about every 30 minutes to coat pineapple and keep it moist.

Remove from oven and let rest for about 30 minutes before slicing. Remove toothpicks, pineapple, cherries and cloves. Pineapple and cherries go well served on the side.
=============================================================================
Steam your asparagus after Ham is finished.
We added left over lamb slices from Passover
And you'll need to contact Kristy to order one of her divine cheese cakes

Bacon Cheeseburger Chicken

2 tbsp olive oil
2 tbsp butter
Or
Cook your own bacon for the bacon bits & use 4 tablespoons or less or bacon drippings
6 skinless, boneless chicken breasts, split
1/4 cup teriyaki sauce
1/2 cup Ranch dressing
1 cup shredded Cheddar cheese
1/2 lb bacon (for bacon bits)

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet, heat oil & butter (or bacon drippings if you cook your own bacon for bacon bits) over medium-high heat. Add chicken breasts, and sauté 4 to 5 minutes each side, until lightly browned. Place browned chicken breasts in a 9×13 inch baking dish. Cover with teriyaki sauce and dressing. Sprinkle with cheese and top with bacon bits.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear.
*****************************************************************************

Tip from Pioneer Woman: cooking bacon? while it’s still unopened in the package, just cut package in half so the bacon strips aren’t so long. Arrange the bacon in a single layer in a large skillet over LOW to medium-low heat. Leave the bacon on one side (without flipping) until the fat starts turning translucent and the red part starts getting browned on the bottom (use tongs to lift up the bacon and check). You really just have to watch it and keep checking, once it is brown flip all the bacon slices over to the other side. In another 5-10 mins, the other side will be nice and brown and done. Drain bacon slices on paper towels (make layers of bacon and paper towels).

Try serving the Wilted Spinach Salad with it.


A little funny to make you smile:

"I have to have a raise," the man said to his boss.

"There are three other companies after me."

"Is that so?" asked the manager. "What other companies are after you?"

"The electric company, the telephone company, and the gas company."

Maybe hitting a little to close to home?
This meal will make you forget that for a few minutes.

Antipasto Squares

This can be a dinner served with a healthy salad to make your family feel special like guests
OR
This can be an appitizer served to guests to make them feel like family.

This recipe can get a bit expensive as it calls for different lunch meats and cheeses. But it's also extremely adaptable - as you can use any combination of whatever you like. I lean towards the more italian side, but this would be outstanding with ham, turkey breast, bacon & cheese for a more "club sandwich" type appetizer.. use your imagination.

2 (10 oz.) cans refrigerated crescent dinner rolls
1/4 pound thinly sliced Prosciutto di Parma
1/4 pound thinly sliced Provolone cheese
1/4 pound thinly sliced Genoa salami
1/4 pound thinly sliced Swiss cheese
1/4 pound thinly sliced sandwich pepperoni
1 (12 oz.) jar roasted red peppers, drained, cut into thin strips
3 eggs
3 TB. Grated Parmigianino Reggiano or Pecorino Romano cheese
1/2 tsp. ground black pepper

Preheat oven to 350º F.

Unroll 1 package of crescent roll dough and cover the bottom of a 9" x 13" Pyrex baking dish. Layer the ham, provolone, salami, Swiss cheese, pepperoni and peppers on top of the dough.

In a bowl, beat the eggs lightly and stir in the grated cheese and black pepper. Pour 3/4 of this mixture over the peppers. Unroll the second package of dough and place over the top of the peppers. Brush with the remaining egg mixture. Cover with aluminum foil.

Bake for 25 minutes in the preheated oven. Remove foil and bake another 10 to 20 minutes, or until dough is fluffy and golden brown. Cut into squares. Serve warm, or at room temperature.

Note: If you use ham get baked ham. Boiled or cooked ham tends to be too watery.

Broccoli, Pepper Jack Cheese & Pistachio Salad recipe found under Salads located in Labels top part of blog to the right.

Snow? Think Pineapple

A bright, sunny, yellow pineapple

First start with natural beauty treatment so the fragrants of pineapple fill your cute little nose. Alpha hydroxy acids (AHA) work wonders because it removes dead skin cells, which is mainly made up of a protein called keratin. But did you know there is a type of plant enzymes called Proteolyitc enzymes that actually help to dissolve the layer of keratin?

Pineapple is a main source of Proteolytic plant enzyme. The enzyme helps to fight free-radicals that damage the skin and helps to remove dead skin cells while detoxifying to give a clean, rejuvenated skin. Pineapple is useful against acne as it has anti-inflammation properties. Having exfoliating and anti-acne properties, pineapple makes your skin spotless and young.

1 slice ripe pineapple or 1 tablespoon pineapple juice

Massage the fruit or juice onto your face. Although the fruit is sticky, it is best to let it dry completely (it takes about 10 to 15 minutes), before rinsing with warm water and patting dry. Rub your hand over your face to feel just how much softer and more supple the skin feels! Speaking of hands…. It’s nice on the top of the hands too.

Don't you just hate it when your elbows get dry, itchy and scaly? Dry, scaly elbows don't look attractive at all. You can remedy this skin problem by exfoliating using a good, and natural, body scrub: fresh pineapple. Rub some mashed, fresh pineapple onto your elbows (as well as on other dry, itchy and scaly areas on your body) and rinse it off after 15 minutes. Apply lotion or moisturizer to finish it off.

Now let's go to Hawaii



Pineapple is Beneficial also in the following condition :
1.It regulates the gland and found to be helpful in cases of goiter
(enlargement of the thyroid gland).
2.Dyspepsia (chronic digestive disturbance).
3.Bronchitis (inflammation of the bronchial tubes.)
4.Catarrh (secretions from mucous membranes).
5.High Blood pressure.
6.Arthritis (diseases of the joints)
7.Fresh pineapple juice is also used in removing intestinal worms.
8.Fresh pineapple juice has been used to combat diphtheria and other infections of the throat or other parts of the body.
9.Prevents nausea (includes morning sickness and motion sickness), Take 230 cc. of pineapple juice or papaya juice.
10.Constipation
Optimize your vitamin C intake. Look for the "gold" variety of pineapple. Loaded with 4 times the vitamin C of regular pineapple, this variety is exceptionally sweet, with golden-colored flesh.

So some great health benifits.
Did ya know pineapple is a meat tenderizer? The bromelain in pineapple helps tenderize meats because it breaks down protein. When making a marinade for tough cuts of meat such as flank steak, add pineapple juice. Now ya know!

Pineapple & Pina Colada Smoothies

Pineapple Smoothie



1 1/2 cups frozen pineapple chunks
1 cup buttermilk
2 tsp vanilla extract
2 tsp liquid sweetener

Blend and serve

Garnish with a cherry, a mint leaf or a pineapple spear



Pina Colada Smoothie



5 tbsp coconut milk
2 1/2 cups pineapple juice
1/2 cup vanilla yogurt
1/2 frozen banana (break into chunks & freeze)
1 1/2 cups frozen pineapple chunks

Put coconut milk and pineapple juice into a blender. Add in yogurt, frozen banana and the pineapple chunks. Blend until smooth.


Sip on one of these and watch that white beach flick again

How to cut a pineapple

Courtesy of Alan


Choosing a ripe pineapple is not hard. First check for fresh, green leaves and plumpness. Smell the base for a sweet, pineapple smell. Check for soft or moldy spots that are signs of bad fruit.

Lay the pineapple on its side and slice off both the crown and the stem. Some people like to twist the crown off with their bare hands and growl, but it's purely a matter of preference.



Next, stand the pineapple up on end and carefully slice off the skin, from top to bottom, leaving as much flesh as possible. Don't worry about the little eye spots; we take care of those next.



If you observe the eye spots, you'll see that they form diagonal lines around the pineapple. Cut a v-shaped groove along each diagonal line to remove the eye spots.



At this point, everything left is edible. If you want pineapple circles, cut the fruit in disks and then core each disk.



Munch on the core as you cook-- it's tough but many people like the mild flavor. If you want pineapple cubes or wedges, instead cut the pineapple into quarters lengthwise, core each quarter, and work from there.



Pineapple is low in fat, contains no cholesterol and is brimming with Vitamin C and other trace minerals

Wilted Spinach Salad

Serves 2

Salad:
4 cups baby spinach leaves (1 pre washed package)
½ medium-sized red onion, julienned
½ teaspoon minced garlic
8 slices thick bacon, diced

Vinaigrette:
3 tablespoons Cider vinegar
½ teaspoon sugar
¼ teaspoon black pepper
Pinch of salt

Garnish: 1 hard-boiled egg, chopped fine or quartered

Preparation
Arrange baby spinach leaves in a pretty clear bowl that is heat proof and set aside.

In a sauté pan, place diced bacon. Stirring frequently, cook on medium heat until crisp. Remove bacon to paper towel and drain.

Pour off all the liquid into a heat resistant bowl.
Return 3 tablespoons of it to pan and sauté the onions.
Add garlic and sauté for 15 seconds or until you can whiff the fragrance.

Remove pan from heat. Add Cider vinegar, sugar, black pepper,
salt and scrape the brown bits from the pan as you mix the ingredients.
Pour over baby spinach greens.

Quickly toss salad and top with hard-boiled egg.
Great as a starter for any meal. Or add grilled chicken for a dinner salad.

The Incredible Edible Egg

Uncle Tim's favorite

A beautiful, nutritious appetizer at any gathering or meal.



To hard-boil: place eggs in single layer in saucepan. Add enough tap water to come at least 1 inch above eggs. Cover. Quickly bring just to boiling. Turn off heat. If necessary, remove pan from burner to prevent further boiling.

Let eggs stand, covered, in the hot water, 15 minutes for Large eggs
(about 18 minutes for Extra Large eggs and about 12 minutes for Medium). Immediately run cold water over eggs or place them in ice water until completely cooled.

To remove shell: crackle it by tapping gently all over. Roll egg between hands to loosen shell. Then peel, starting at large end. Hold egg under running cold water or dip in bowl of water to help ease off shell.




Recipe ONE
6 hard-cooked eggs
1/3 cup (2.66 oz.) reduced-fat sour cream
1/3 cup (1.33 oz.) reduced-fat shredded cheese with taco seasoning
3 tablespoons minced green onions with tops
Garnish: green onions, pimiento strips and/or parsley leaves. Yields 12

Recipe TWO (classic)
1 Dozen hard cooked eggs, peeled and chilled
1/2 Cup mayonnaise
2 Teaspoons cider vinegar
2 Teaspoons prepared mustard
1 Tablespoon sugar
1/4 Teaspoon salt & Dash pepper
Garnish with a pinch of paprika, thinly sliced green stuffed olives
or a small spring of parsley. Yield: 24




Cut eggs in half lengthwise. Remove yolks. Set whites aside. Place yolks in 1-quart plastic food storage bag. Add ingredients from recipe one or recipe two. Press out air. Close bag. Knead until yolk mixture is thoroughly blended. Push yolk mixture toward corner of bag. Snip off about 1/2 inch of bag corner. Squeezing bag gently, fill reserved whites with yolk mixture. Garnish and chill.

You might be warming up pizza

Here's a helpful hint: Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

How about low cal pizza that tastes good?
Nutritious by nature - Delicious by design
AC LaRocco pizza in the frozen food section.


http://www.aclarocco.com/index.html

All about Banana

The original Chiquita Banana commercial

FYI:Take your bananas apart when you get home from the store.
If you leave them connected at the stem, they ripen faster.


Bananas contain three natural sugars - sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy. Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout.

No wonder the banana is the number one fruit with the world’s leading athletes.
But energy isn’t the only way a banana can help us keep fit.
It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

Depression: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS: Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

Anemia: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

Blood Pressure: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure. So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit’s ability to reduce the risk of blood pressure and stroke.

Brain Power: 200 students at a Twickenham (Middlesex) school ( England ) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packed fruit can assist learning by making pupils more alert.

Constipation: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

Hangovers: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

Heartburn: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

Morning Sickness: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

Mosquito bites: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

Nerves: Bananas are high in B vitamins that help calm the nervous system.

Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

Ulcers: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

Temperature control: Many other cultures see bananas as a “cooling” fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

Seasonal Affective Disorder (SAD): Bananas can help SAD sufferers because they contain the natural mood enhancer tryptophan.

Smoking &Tobacco Use: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body recover from the effects of nicotine withdrawal.

Stress: Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body’s water balance. When we are stressed, our metabolic rate rises, thereby reducing our potassium levels.. These can be rebalanced with the help of a high-potassium banana snack.

Strokes: According to research in The New England Journal of Medicine, eating bananas as part of a regular diet can cut the risk of death by strokes by as much as 40%!

Warts: Those keen on natural alternatives swear that if you want to kill off a wart, take a piece of banana skin and place it on the wart, with the yellow side out. Carefully hold the skin in place with a plaster or surgical tape!

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has four times the protein, twice the carbohydrate, three times the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals. It is also rich in potassium and is one of the best value foods around…

So maybe its time to change that well-known phrase so that we say,
“A banana a day keeps the doctor away "

Fishing

How I wish
I were a fish!
My day would begin
Flapping my fins.
I'd make a commotion
Out in the ocean.
It would be cool
To swim in a school.
In the sea,
I'd move so free,
With just one thought:
Don't get caught!
Oooops !!!

Fish Tonight

Seared Scallops with Warm Tuscan Beans

Courtesy David Bonom


Photo: Randy Mayor; Styling: Jan Gautro

Pair this one-dish meal with a side of garlic bread. It's perfect for sopping up every last drop of the delicious sauce. 4 servings (serving size: about 4 ounces scallops and 3/4 cup bean mixture)

Ingredients
• 2 tablespoons olive oil, divided
• 1 1/2 pounds sea scallops
• 1/4 teaspoon salt
• 1 cup pre chopped onion
• 1/8 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 1 cup fat-free, less-sodium chicken broth
• 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 (6-ounce) package fresh baby spinach
• 2 tablespoons chopped fresh basil

Preparation

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.

2. Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil.

Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.

Choose a way Orange Roughy

Simply Yumalicious

Photo by Nimz

A:
• 4 orange roughy fillets
• 1 egg
• 2 tablespoons honey mustard
• 3/4 cup seasoned bread crumbs
• 1 teaspoon cayenne pepper
• 3 teaspoons olive oil

Directions
1. mix egg and honey mustard in medium bowl.
2. mix bread crumbs and cayenne in large ziplock.
3. dip fillets in egg mixture then toss in bread crumb.
4. place in refrige for 1/2 hour so crumbs adhere.
5. heat oil in large pan and cook about 4-5 min per side (depending on how thick).
________________________________________________________


B:
• 1 tablespoon olive oil
• 1 tablespoon parmesan cheese
• 1 green onion, chopped
• 4 orange roughy fillets

Directions
1. Preheat oven to 400°F.
2. Spray pan with nonstick cooking spray.
3. Arrange filets in a single layer.
4. Mix cheese and olive oil.
5. Spread over filets.
6. Sprinkle with onion.
7. Bake for 10 minutes or until fish flakes.
_____________________________________________________


C: Grandma Mac's favorite method
• 4 orange roughy fillets
• 3 teaspoons olive oil
• Couple of shakes of steak seasoning
• 4 tablespoons of Beer Batter

Directions
1. Heat olive oil in large pan and add fish.
2. Shake steak sauce and sprinkle Beer batter on each fillet.
3. Flip & brown to crispy about 6 minutes.
4. Shake steak sauce and sprinkle Beer batter on each fillet.
5. Flip & brown to crispy about 6 minutes.

Faux-Fried Halibut

Coach Mac’s Favorite Fish


Photo by Beau Gustafson
Courtesy of Liz Zack,

Batter your fillets in crunchy, Japanese-style breadcrumbs called panko--they bake up so crispy, you'll swear these tender halibut fillets are deep-fried. (Serves 6)

Ingredients
• 1 cup panko (Japanese breadcrumbs)
• 1 tablespoon chopped fresh basil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1/2 teaspoon onion powder
• 1 large garlic clove, minced
• 2 large egg whites, lightly beaten
• 1 large egg, lightly beaten
• 2 tablespoons all-purpose flour
• 6 (6-ounce) halibut fillets
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• Cooking spray

Preparation
Preheat oven to 450°.
Combine first 5 ingredients in a shallow dish. Place egg whites and egg in a shallow dish. Place flour in a shallow dish. Sprinkle fish with salt and pepper. Dredge fish in flour. Dip in egg mixture; dredge in panko mixture.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 fish fillets; cook 2 1/2 minutes on each side or until browned. Place fish on a broiler pan coated with cooking spray. Repeat procedure with remaining 1 tablespoon oil and remaining fish. Bake at 450° for 6 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

GOING GREEN?

St. Patrick's Day Dinner


May you always have
Walls for the winds,
A roof for the rain,
Tea beside the fire,
Laughter to cheer you,
Those you love near you,
Go mbeannai Dia duit
(May God Bless You)

Traditional St. Patricks Day Dinner
Corned Beef and Cabbage
Courtesy of Laria Tabul PHOTO BY: mis7up



PREP TIME 10 Min
COOK TIME 2 Hrs 25 Min

INGREDIENTS
•3 pounds corned beef brisket with spice packet
•10 small red potatoes
•5 carrots, peeled and julienned
•1 large head cabbage, cut into small wedges

DIRECTIONS
1.Place corned beef in large pot or Dutch oven and cover with water. Add the spice packet that came with the corned beef. Cover pot and bring to a boil, then reduce to a simmer. Simmer approximately 50 minutes per pound or until tender.

2.Add whole potatoes and carrots, and cook until the vegetables are almost tender. Add cabbage and cook for 15 more minutes. Remove meat and let rest 15 minutes.

3.Place vegetables in a bowl and cover. Add as much broth (cooking liquid reserved in the Dutch oven or large pot) as you want. Slice meat across the grain.


Serve with Irish Soda Bread

Irish soda bread is a quick bread that uses baking soda rather than yeast.
Easiest bread ever – you just mix everything together and bake it.





Ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oatmeal
1 cup buttermilk

Directions:
1. Mix the flour, baking soda, salt and oats in a bowl.
2. Mix in the buttermilk and form a dough.
3. Shape the dough and place it on a baking sheet or in a loaf pan.
4. Bake in a preheated 375F oven for 40 minutes (the top should be golden brown).