Glazed Brussels Sprouts

These little gems turned my daughters boyfriend on to brussels sprouts.

4 cups fresh brussels sprouts, with the ends trimmed ( I have also used frozen sprouts in a pinch)
1 TBSP olive oil
1/2 tsp salt
1/2 tsp pepper

3 TBSP balsamic vinegar
3 TBSP maple syrup

Pre-heat oven to 425. Wash and trim the Brussels sprouts.  Toss them in a bowl with the olive oil, salt and pepper. Place on a baking sheet with  lined with sprayed foil.  Bake for about 20 minutes or until tender. Transfer to a serving bowl. Combine vinegar and syrup in a small bowl, and drizzle over brussels sprouts and toss to coat.

* I have also just steamed the brussels sprouts as usual and combined the vinegar and maple syrup with salt and pepper and a tiny drizzle of olive oil and mixed it with the steamed sprouts.
Super tasty

per serving:
171 Cal
4.4 g fat
0 Chol.
30 g Carbs
8 g fiber
9 g protein

Corn Pudding

I know what you are thinking. Ok not really but I can guess.
"um this does not sound appetizing"
I know but it really is good. Its fattening and rich but add it to Thanksgiving dinner and beside the gravy and cheesecake it looks like a hero. Hmm maybe I need to find some gravy and cheesecake.....



1 can creamed corn

1 can whole corn with liquid

1 cup sour cream

1 box corn muffin mix (Jiffy)

4 eggs

stick melted butter


Combine the above ingredients and pour into buttered casserole and bake at 350 degrees for about 1 hour.


**I cook mine a bit longer and do not add the butter called for.

All that Jasmine (Cinnamon and coconut scented Thai Jasmine rice)

From my eat shrink and be merry cookbook

1 cup light coconut milk
1 cup chicken or vegetable broth
1/4 tsp salt
1 1/4 cups uncooked jasmine rice, rinsed and drained
1/4 cup dried currants
2 tsp olive oil
3/4 cup diced onions
2 tsp grated ginger root
3/4 tsp ground cinnamon
1/4 tsp each of ground coriander and ground ginger
2 TBSP minced fresh cilantro

Combine coconut milk, broth and salt in a medium pan. Bring to boil over high heat. Stir in rice.
Reduce heat to low. Cover and simmer until liquid is absorbed and rice is tender, about 12 minutes. Remove from heat and stir in currants. Cover and let stand for 10 minutes.
Heat olive oil in a large non stick skillet over medium heat. Add onions. Cook and stir until onions are tender, about 3-4 minutes. Remove from heat. Add ginger root, coriander, cinnamon, and ginger. Mix well. Return to heat. Add cooked rice. Cook and stir for 2 more minutes until mixture is well blended and spices are evenly distributed. Stir in cilantro and serve hot.

Makes 6 servings
Nutritional info per serving:
cal: 207
total fat: 3.7 g
saturated fat: 2.2 g
protein: 4 g
carbs: 40 g
Fiber: 1.8 g
cholesterol: 1 mg
sodium: 174 mg

Ultimate Caesar Potatoes

Completely amazing and completely simply. Pleasing to all. These are the perfect BBQ or potluck potato. Just don't try to kiss a vampire for a few days.
5 pounds potatoes
about 2 cups of Renee's Caesar dressing
3/4 cup grated romano or parmasan or mix of both
whole pack of bacon, cooked until crisp and chopped up
salt and pepper to taste

Cube and boil potatoes with the skins on. Don't cook them too much (about 10 minutes or so)
Drain.
Mix everything together and bake in a 350 oven till warm and bubbly, or can be done of the BBQ as well. I use a throw away foil pan for easy cleanup.

Pig Cake

I gotta tell ya, this is one super yummilicious doctored up cake mix. If you don't tell anyone, they would never know. Shhhhh

Ingredients

• FOR THE CAKE:
• 1 box (18.25 Oz. Box) Yellow Cake Mix
• 1 stick Margarine (softened)
• 1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
• 4 whole Eggs
• 1 teaspoon Vanilla Extract

• FOR THE TOPPING:
• 1 package (4 Oz. Box) Vanilla Instant Pudding Mix
• 1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
• ½ cups Powdered Sugar
• 4 ounces, fluid Frozen Whipped Topping (such As Cool Whip)
• Extra Mandarin Orange Slices, For Garnish

Preparation Instructions

Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.

To serve, cut cake into squares and top each square with a mandarin orange slice.

This is stolen from a great foodie site I love called The Pioneer Woman

Honey Roasted Potatoes

1 pound red potatoes cut into chunks
2 TBSP diced onion
2 TBSP butter, melted
1 TBSP honey
1 tsp dry mustard
pinch of salt
pinch of black pepper

Pre heat oven to 375. Coat an 11x7 inch baking dish with non-stick cooking spray.
In a small bowl combine melted butter, honey, mustard, salt and pepper. Place potatoes and onions in a large zip bag. Pour butter mixture over them and toss to coat. Dump the potatoes and onions onto the prepared baking dish, and bake for 35 minutes or until tender, stirring halfway through.

New York Style takeout noodles

Best noodles ever. Taken from the New York Times Magazine Spring 07. Made many, many, many batches since. All good, all the time.

1 lb egg noodles
2 tbsp sesame oil
3.5 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp smooth peanut butter
1 tbsp sugar
2 tsps minced garlic
2 tsps chili-garlic paste
1/4 cup chopped roasted peanuts
Optional-but not necessary- ginger and sesame paste and cucumber 

1. Boil noodles until barely tender (<5 mins), drain, rinse with cold water & toss with a splash of sesame oil.
2. Whisk everything else but peanuts together in a bowl.
3. Pour the sauce over the noodles. Add peanuts (and cucumber) to garnish.

Yum. killer good, great for potlucks.

Dry Rub for Ribs

1/4 c. packed brown sugar
2 tsp. chili powder
1 3/4 tsp. seasoned salt
1 tsp. mustard powder
1 tsp. paprika
1/4 tsp. ground cinnamon
2 racks ribs (baby back or spare)

Rub the stuff all over the ribs after you mix it all together. Then wrap the ribs in a big sheet of heavy-duty foil. Bake 'em in the oven for an hour & a half at 400 degrees. Then throw 'em on the grill for 8-10 minutes or until just lightly charred.

Taco Casserole/ flaming cheese dip.

I just kind of throw thigs together so all amounts are a guess

Cook some noodles, what ever you have really. Set aside
Brown some ground beef, with some red peppers, onions, jalepeno peppers, whatever you have. I have used fresh and jarred with equal success.
Add a packet of taco seasoning and a jar of salsa. Season to taste if you need it. You could add cummin, cayene, chili peppers, green chilis, salt and pepper, garlic, whatever. I usually find it doesn't need much else. Shred up some cheese. I use cheddar, but you could use monterey jack, mozzerella, whatever you have on hand. I use about 2 cups maybe? Throw that in the pan and mix it all up to melt it, and add the noodles and give is a good stir. At this point it is ready to eat, but you could also put it in the oven to keep it warm, or mix up the flavours or whatever. I serve it with a dollop og sour cream and sometimes some chopped up green onions on top.

** this also makes a great party dip if you eliminate the noodles and up the cheese content, and maybe make it a little hotter on the spicy scale. Just serve it with cut up baguettes 

Prize-Winning Ribs (from Next Food Network Star/Bon Appetit Mag.)

I Loooooooves me some bone suckin' ribs.

3 tablespoons extra-virgin olive oil
3 garlic cloves, peeled
2 1/4 cups ketchup
1 3/4 cups low-salt chicken broth, divided
7 tablespoons soy sauce, divided
6 tablespoons (packed) dark brown sugar
4 1/2 tablespoons mild-flavored (light) molasses
3 tablespoons red wine vinegar
4 large racks baby back pork ribs (each about 2 1/2 pounds)
8 tablespoons chili powder, divided

Heat oil in medium saucepan over medium heat. Press garlic through garlic press into pan. Stir 30 seconds. Mix in ketchup, 3/4 cup broth, 3 tablespoons soy sauce, brown sugar, molasses, and vinegar. Bring sauce to simmer. Reduce heat to medium-low; simmer until reduced to 3 cups, stirring occasionally, about 15 minutes. Transfer to bowl. DO AHEAD Can be made 1 week ahead. Cover and chill.

Sprinkle each side of each rib rack with salt, pepper, and 1 tablespoon chili powder. Arrange 2 racks on each of 2 large rimmed baking sheets.
DO AHEAD Can be made 1 day ahead; cover and chill.

Position 1 oven rack in top third of oven and 1 rack in bottom third; preheat to 450°F. Pour 1/2 cup of remaining broth and 2 tablespoons of remaining soy sauce around ribs on each sheet; cover each with foil. Bake ribs 30 minutes; reverse sheets. Bake ribs until tender, about 45 minutes longer. Uncover; cool slightly. Cut each rib rack between bones into individual ribs. Brush ribs generously with sauce.
DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Prepare barbecue (medium-high heat). Grill ribs until heated through and slightly charred, turning occasionally and brushing with more sauce, about 10 minutes. Pile ribs on platter.

Veal Chops with Avocado

4 veal loin chops (3/4″ thick)
2 tbsp. butter
1/4 lb. mushrooms, sliced
1/4 cup minced onions
2 tbsp. medium sherry
1 tsp. salt
hot pepper, to taste
1 small avocado
2 tsp. cornstarch
1/2 cup heavy cream
1 tsp. fresh dill

Preheat oven to 350 degrees. Slash fat on edge of chops. in 10″ skillet, over medium heat, cook mushrooms and onions in hot butter, about 5 minutes.

Arrange chops in skillet. Add sherry, salt and hot pepper. Heat to boiling. Cover and bake 1 hour or until meat is tender.

Cut avocado in half; remove seed and skin. Slice and arrange over chops. Bake, uncovered, 10 minutes. Put chops on warmer plate.

Blend cornstarch in and 1 tbsp. cream until smooth; stir remaining cream. Gradually stir into hot liquid in skillet and cook over medium heat, stirring until thickened. Stir in chopped dill.

Tikka Masala

1 cup yogurt 
1 tablespoon lemon juice 
2 teaspoons ground cumin 
1 teaspoon ground cinnamon 
2 teaspoons cayenne pepper 
2 teaspoons freshly ground black pepper 
1 tablespoon minced fresh ginger 
4 teaspoons salt, or to taste 
3 boneless skinless chicken breasts, cut into bite-size pieces 
4 long skewers 

1 tablespoon butter 
1 clove garlic, minced 
1 jalapeno pepper, finely chopped 
2 teaspoons ground cumin 
2 teaspoons paprika 
3 teaspoons salt, or to taste 
1 (8 ounce) can tomato sauce 
1 cup heavy cream (again I used canned evaporated skim milk)
1/4 cup chopped fresh cilantro 


In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour. 
Preheat a grill for high heat. 
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. 
Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. 

Butter Chicken

2 tbsp butter
1 cup onion
2 tsp minced garlic
1 tbsp grated gingerroot
1 tsp chili powder
1/2 tsp turmeric
1/4 tsp cinnamon
540 ml can diced tomatoes
2 tbsp tomato paste
1 tbsp brown sugar
1/4 tsp pepper
3 cups cubed cooked chicken, white and dark meat
1/3 cup light cream (I use canned evaporated skim milk)
1/4 cup light sour cream or plain yogurt
1 tbsp minced fresh cilantro
hot, cooked basmati rice

Melt butter in 10 inch skillet over medium heat. Add onion and garlic and saute until onion is soft. Add gingerroot, chili powder, turmeric and cinnamon and cook 1 more minute. Add undrained tomatoes, tomato paste, brown sugar and pepper. Reduce heat and simmer for 10 minutes, stirring occasionally. Add chicken, cream and sour cream. Simmer 5 more minutes. Remove from heat and stir in cilantro. Serve over hot basmati rice.

Sesame Beef Broccoli

2 lbs pepper steak cut into small bit size pieces
1/4 cups reduced sodium soy sauce
3 TBSP rice vinegar
2 TBSP hoisin sauce
2 TBSP dark brown sugar
1 TBSP chopped fresh ginger
2 tsp toasted sesame oil
2 tsp corn starch
1/4 tsp crushed red pepper flakes
garlic a couple of cloves minced

In ziploc bag mix soy, vinegar, hoisin sauce, brown sugar, ginger, sesame oil, cornstarch and pepper flakes. Add meat and marinate in the fridge for 30 mins.


In large skillet/wok add 2 TBSP canola oil. Remove meat from marinade place in skillet, but reserve marinade. Cook till done add garlic, broccoli and marinade. Toss till fully cooked.

Sprinkle with sesame seeds
Serve over noodles or rice.

Balsamic Honey Tenderloin

2 Tbsp liquid honey
2 Tbsp grainy mustard
2 Tbsp balsamic vinegar
1 Tbsp extra virgin olive oil
1 clove garlic, minced
¼ tsp each salt and pepper
2 pork tenderloins

In a large glass bowl, mix all ingredients, pour into a large plastic bag and add pork. Refrigerate for up to 24 hours.
Place pork on a greased grill over medium high heat; brush with marinade. Close lid and grill turning occasionally until just a hint of pink remains inside and juices run clear when pork is pierced. About 18 minutes
Transfer to a cutting board, tent with foil and let stand for 5 minutes. Cut into ½ inch thick slices.

Taco casserole

This is not our usual kind of supper, but my family loves it so I make it once in a while. Is is good for a pot luck gathering.
1 pound ground beef
1 onion, diced
1/2 green pepper, diced
1/2 red pepper, diced
1 clove garlic, minced
1 jalepeno pepper, diced (optional)
1 jar of your favorite salsa ( I use pace or chi-chi's)
1 packet taco seasoning
cheddar cheese, shredded ( a few cups)
monterey jack cheese,shredded (a few cups)
whatever kind of pasta you want,cooked (I use scoobi-doos, or penne or elbow macaroni)
green onions
sour cream

Cook the pasta according to package directions. Meanwhile....

Fry up the ground beef and when it's almost done add the garlic, onions and peppers. Continue frying until the veggies soften up a bit. Spoon out as much of the fat as you can, then dump in the salsa and taco seasoning. If it looks too dry, you can add some tomato sauce or some tomato paste or just some water. After that heats up a bit add about 3/4 of each kind of cheese. Stir it in. Salt and pepper and season to taste. I often add cumin.
Stir in the cooked pasta, and dump it all in a 9x13 lasagna pan. Sprinkle the rest of the cheese over top. Bake it in a 350 oven for 20-30 minutes.
To serve sprinkle the green onions over top and serve with a dollop of sour cream.
For a variation, you can omit the noodles and serve it with a baguette or tortilla chips.

A Curried Affair (chicken curry with pineapple aka YUMYUM)

 I know this one sounds kinda weird, but I PROMISE it's great!!!
*From Looney Spoons

1 TBSP reduced fat butter or margarine
1 cup each of chopped onions and chopped celery
1 1/2 tsp curry powder
2 cans (10 oz ea)reduced fat cream of mushroom soup, undilutes (Campbell's healthy request)
1 can (14 oz) pineapple tidbits and their juice
3 cups chopped cooked chicken breast (about 1 1/4 pounds)
1 TBSP low sodium chicken bouillon powder
1/2 tsp ground cumin
1/4 tsp each crushed red pepper flakes and black pepper
3 cups cooked rice

Preheat oven to 350.

Melt butter in large non stick saucepan over medium heat. Add onions celery and curry powder. Cook and stir for 2-3 minutes until onions begin to soften.

Stir in undiluted soup, pineapple(with juice), chicken, bouillon, cumin, black pepper, an red pepper flakes. Mix well.
Transfer mixture into a medium casserole dish. Cover and bake for 30 minutes. Serve over hot rice.

makes 4 servings

Nutritional info per serving:
Cal: 459
Total fat: 8.1g
carbs: 61.3 g
protein: 32.6 g
sodium: 718 mg
Cholesterol: 82 mg

Ginger Fried Beef

Delicious and company worthy, this one goes well with a kitchen of company and wine :)
1 pound grilling steak
2 eggs, beaten
3/4 cup cornstarch
1/2 cup water
veg oil for frying
2/3 cup carrots, diced
2 TBSP green onion chopped
1/2 cup ginger, finely chopped
4 cloves garlic, chopped
3 TBSP soy sauce
2 TBSP red wine
2 TBSP rice vinegar or white vinegar
1 TBSP sesame oil
1/2 cup sugar
dash crushed chili's

Slice partially frozen beef into 1/2 inch strips. Mix water and cornstarch and add to beaten eggs. Mix that with the beef. Fry coated beef strips in 1/2 inch of very hot oil. Do this is batches, so you do a single layer of beef at once. When all the beef is done, remove some of the oil, then add carrots, onions, garlic, ginger and chili's. Stir fry for one minute. Mix remaining ingredients together and pour over carrots etc. Bring to a boil, add beef and heat through.

Chicken Teriwacky

*From Eat Shrink and be Merry. My go-to lower fat/cal cook book.

Marinade:
2 TBSP reduced-sodium soy sauce
2 TBSP freshly squeezed lime juice
2 TBSP liquid honey
2 TBSP ketchup
2 TBSP minced green onions (with white parts)
1 TBSP grated ginger root
2 tsp grated orange zest
1 tsp minced garlic

4 boneless, skinless chicken breasts

Whisk together all marinade ingredients in a small bowl. Place chicken breasts in a large zip-loc bag. Add marinade and seal bag. Marinade in refrigerator for at least 4 hours or overnight if possible.

Pre-heat grill to medium setting. Remove chicken from marinade and place on grill rack that has been coated with cooking spray. Discard marinade. Grill for about 15 minutes.


This is great for salads.

Nutritional info per serving:

cal: 214
total fat: 2.1 g
saturated fat: 0.6 g
protein: 40 g
carbs: 7 g
fiber: 0.2 g
Cholesterol: 99 mg
sodium: 300 mg