Sunday, August 8, 2010

Tilapia with a Puttanesca Relish over Parmesan Orzo

  • 4 tilapia filets (or any white fish)
  • 1 cup orzo
  • 1 1/2 cups chicken broth
  • 1/4 cup white wine
  • 1 pint grape tomatoes, quartered
  • 10 Kalamata olives, pitted and sliced
  • 1/4 cup capers, drained
  • 3 T shredded Parmesan cheese
  • 2 cloves garlic
  • 1 T crushed red pepper
  • 1 T basil
  • Salt and pepper
In a medium saucepan, bring chicken broth, wine, and orzo to a boil; cover, turn heat to low, and simmer until orzo is tender. Add Parmesan and cracked black pepper.

In a medium bowl, combine tomatoes, olives, and capers.

Saute garlic and crushed red pepper until fragrant; add tomato mixture to pan and heat through.

Season fish filets with Old Bay and pepper; place a dot of butter on top so the fish don't dry out. Bake at 350 degrees until it flakes.

Top orzo with fish and salsa.

*Recipe adapted from Fitness Magazine

Tuesday, July 27, 2010

Black Bean, Avocado, Cucumber, and Tomato Salsa

  • 1 cucumber, peeled and diced
  • 2 medium tomatoes, diced
  • 2 avocados, diced
  • 1 15-oz can black beans, rinsed and drained
  • 2 T red onion, minced
  • 1 handful cilantro, minced
  • 2 limes, juice of
  • Lots of cayenne
Chop everything and refrigerate until ready to serve.

*Recipe adapted, courtesy of Gina

Shrimp Curry

  • 1 tsp sesame oil
  • 1 T minced ginger
  • 4 cloves garlic
  • 1 c chopped red bell pepper
  • 1 c chopped scallions
  • 1 tsp curry powder
  • 4 tsp red curry paste
  • 1/2 tsp ground cumin
  • 4 tsp soy sauce
  • 1 T brown sugar
  • 2 tsp fish sauce
  • 1 14-oz can coconut milk
  • 1/4 c chopped cilantro
  • 1 lb shrimp
  • Salt
  • Cooking spray
Heat 1/2 tsp oil in a large skillet over medium heat; add ginger and garlic and cook for one minute.

Add pepper and scallions and cook for one minute; stir in curry powder, curry paste, and cumin and cook for one minute.

Add soy sauce, sugar, fish sauce, and coconut milk; simmer.

Remove from heat and stir in cilantro; add shrimp and coat with sauce.

Serve over jasmine rice.

*Recipe adapted, courtesy of Gina

Monday, July 26, 2010

Bang Bang Shrimp

  • 1 lb shrimp
  • Lots of oil
  • Corn starch
  • Mayonnaise
  • Sweet chili sauce
  • Sriracha sauce
  • Lettuce
  • Scallions
Mix the mayonnaise, sweet chili sauce, and sriracha sauce together to taste - we like spicy.

Dredge the shrimp in corn starch and deep fat fry until crispy.

Cover cooked shrimp in sauce mixture.

Serve over a bed of lettuce and top with chopped scallions.

Monday, July 19, 2010

Balsamic Salad with Vine Sweet Mini Peppers

  • Romaine lettuce
  • Vine sweet mini peppers, sliced
  • Cheese crumbles
  • Restaurant-style croutons
  • Balsamic vinaigrette
Top lettuce with sliced peppers, cheese crumbles, croutons, and small serving of balsamic vinaigrette.

Fresh Watermelon

  • Watermelon
  • Salt
Cube a watermelon and season with salt.

(Sounds obvious, yes - but it's delicious.)

Calypso Tilapia

  • 4 6-oz tilapia filets
  • 1 c white onion, julienned
  • 1 c poblano chili pepper, julienned
  • 3/4 c red bell pepper, julienned
  • 3 cloves garlic, minced
  • 2 T olive oil
  • 1 T butter
  • 4 tsp jerk seasoning
  • 4 T cilantro, chopped
  • 4 orange slices, unpeeled
Saute onion, peppers and garlic in oil and butter.

Arrange each filet on a square of aluminum foil; season each with 1 tsp jerk seasoning, 1/2 c onion mixture, and 1 T cilantro; top with one orange slice.

Fold aluminum foil around filet and seal into a pouch.

Cook filets at 375 degrees for 10 minutes.

*Recipe courtesy of University of Arizona

Thursday, July 15, 2010

Chicken Breasts with Mom's Basic Rub

  • Chicken breasts
  • 1/2 c Kosher salt
  • 2 T pepper
  • 1/4 c Hungarian sweet paprika
  • 1 1/2 T crumbled oregano
  • 1 T cumin
  • 1 T cayenne pepper
Combine spices for rub; store tightly in cool, dry, dark place.

Sprinkle on both sides of chicken; grill.

*Recipe courtesy of Mama B


  • Mint
  • Sugar
  • Lime
  • Ice
  • White rum
  • Club soda
Muddle mint, sugar, and lime in bottom of glass; add ice.

Fill glass half full with rum; top off with club soda.

White Asparagus

  • One bundle of white asparagus, chopped
  • Butter
  • Flour
  • Milk
  • Velveeta
Heat butter in sauce pan; make a roux.

Add asparagus and milk; melt Velveeta in mixture until it is dissolved.

*Recipe courtesy of Grandma B

German Omelettes

  • 6 eggs
  • 1 tsp salt
  • 1 c flour
  • Milk
  • Velveeta
Mix eggs, salt, flour, and milk together until the consistency of pancake batter; whisk well and let sit for a few minutes.

Heat 1 tsp oil in a cast iron skillet over medium heat; when hot, put in one ladle of batter. (If the skillet is hot enough, the omelette will get "lacy" edges.)

Lift edges of omelette and tilt pan to allow top to run under and get cooked; flip omelette and put two pieces of Velveeta on one half.

Cook until bottom is done; put on plate and fold over.

Serve with applesauce.

Also pictured: white asparagus.

*Recipe courtesy of Grandma B

Peach Salsa

  • Picante sauce (whichever spice level is preferred - we used medium)
  • Chopped red onion
  • Chopped fresh peach
Combine all ingredients and serve with tortilla chips.

*Recipe courtesy of Jeanie Bormes


  • 12 oz bag of edamame (shelled or unshelled)
  • 4 tsp ginger
  • 4 tsp sesame oil
  • 2 tsp Thai chili sauce
  • 2 T honey
  • 1/4 c soy sauce
  • 1/4 c water
Cook edamame according to package directions.

Combine ginger, sesame oil, chili sauce, honey, soy sauce, and water; marinate edamame and serve warm.

Spring Rolls with Spicy Peanut Sauce

  • Rice paper
  • Chopped cucumber
  • Chopped carrots
  • Sliced green onions
  • Sliced extra-firm tofu
  • Rice noodles
  • Sliced avocado
  • Basil leaves
Prepare rice noodles and rice paper according to package directions.

Place vegetables and tofu in middle of prepared rice paper and roll tightly.

Spicy Peanut Sauce
  • 3 T rice vinegar
  • 2 tsp soy sauce
  • 2 tsp sugar
  • 2 tsp peanut butter
  • 1 T hot water
  • 1 tsp chili garlic paste
  • 2 T chopped peanuts
Combine all ingredients and mix well.

*Recipe courtesy of Iowa Girl Eats

Crab Rangoon Pizza

  • 1 1/2 T cornmeal
  • 1 can Pillsbury pizza crust
  • 2 6-oz cans white crab meat
  • 4 oz cream cheese
  • 1/4 c mayonnaise
  • 1/2 tsp seafood seasoning
  • 8 oz mozzarella cheese
  • 1/4 c green onions
  • 1/2 c green pepper
Coat pizza pan with cooking spray, corn meal, and pizza dough.

Combine crab, cream cheese, mayonnaise, seafood seasoning; spread over crust.

Sprinkle pizza with cheese, green onion, and pepper.

Cook at 425 degrees for 15-18 minutes.

Mussels Josephine

  • 2 lbs mussels
  • 4 oz chopped yellow onions
  • 2 oz chopped garlic
  • 14 oz chopped tomatoes (with juice)
  • Fresh basil
  • 2 oz Pernod
  • Lemon juice
  • Parsley
Coat hot skillet with melted butter; add mussels to the skillet and cover. (This should take 1-2 minutes; the mussels will start to open when they are cooked.) Discard any mussels that do not open.

Add onions, garlic, and tomatoes; add Pernod, let the alcohol cook off, and add basil, lemon juice, and lemon butter sauce (recipe below) to the pan. Cook for 45 seconds.

Serve in a large bowl and top with parsley.

Lemon Butter Sauce
  • 1/4 c butter
  • 2 T minced yellow onions
  • 2 T minced garlic
  • 1/3 c fresh lemon juice
  • 2 T dry white wine
  • Pinch of salt and white pepper
  • 2 T cold butter
Melt butter over low heat; remove from heat and let sit until solids settle to the bottom. Skim the clear butter from the top and discard sediment.

Saute onion and garlic in 2 T of the clarified butter until transparent.

Stir in lemon juice and white wine and season with salt and pepper; simmer 2-3 minutes to reduce liquid.

Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

*Recipe courtesy of Bonefish Grill and

Brown Rice and Pine Nut Tabbouleh

  • 1 c brown rice (or farro)
  • 2 heirloom tomatoes
  • 1 small cucumber
  • 1 clove garlic
  • 1/2 small red onion
  • 2 T pine nuts
  • 1 c chickpeas (canned)
  • 3 T extra virgin olive oil
  • Lemon juice
  • 3/4 c parsley
  • 1/2 small jalapeno
Cook rice according to package.

Combine chopped tomatoes and chopped cucumbers; add garlic and onion.

Toast pine nuts for approximately six minutes at 350 degrees.

Transfer pine nuts and tomato/cucumber mixture to bowl with rice, chickpeas, oil, lemon juice, parsley, and jalapeno; stir.

Season with salt and pepper; stir.

Let marinate for 20 minutes.

*Recipe courtesy of Self Magazine

Fresh Berry Cream Tart

  • 1 refrigerated pastry from 14.1 oz box of pie crust
  • 8 oz cream cheese
  • 1/3 c sugar
  • 1 T triple sec
  • 4 c berries (we used blackberries, blueberries, and raspberries)
  • 1/3 c red currant jelly or orange marmalade
Spread pie crust in bottom of pie pan; cook for 9-11 minutes (or until light golden) at 450 degrees.

Combine cream cheese, sugar, and triple sec; spread in pie shell.

Arrange berries over mixture.

Melt jelly or marmalade and glaze over berries.

*Recipe courtesy of Mama B

Seared Filet with Mixed-Herb Gremolata

  • 4 4-oz beef tenderloin steaks
  • 1/2 tsp Kosher salt
  • 1/4 tsp pepper
  • 2 T parsley
  • 1 T rosemary
  • 1 T thyme
  • 1 T olive oil
  • 1 T lemon rind
  • 1 T lemon juice
  • 1 minced garlic clove
Coat each steak with 1/4 tsp salt and pepper; cook on high heat for 3 minutes on each side.

Let cool for five minutes.

Mix rosemary, thyme, olive oil, lemon rind, lemon juice, and garlic.

Top meat with 1/4 tsp salt and parsley; top with mix of spices.

Also pictured: roasted asparagus.

*Recipe courtesy of Cooking Light

Fish Tacos

  • 3 T flour
  • 1/4 tsp ground cumin
  • 1/8 tsp salt
  • 1/4 tsp cayenne
  • 1/3 c beer (we used Corona)
  • 8 oz tilapia filet
  • 2 tsp canola oil
  • 4 corn tortillas
Combine flour, cumin, salt, and cayenne in a medium bowl; whisk in beer.

Coat tilapia with batter; heat oil in skillet over medium high and cook fish until crispy and golden (about 2-4 minutes per side).

Tomato-Avocado Salsa
  • 1 large tomato, diced
  • 1/4 c diced red onion
  • 1/2 jalapeno, minced
  • 2-3 T lime juice
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 avocado, diced
  • 1/4 c fresh cilantro
  • 1/8 tsp cayenne
Combine all ingredients; mix well and serve over fish tacos.

Spicy Shrimp Linguine

  • 8 oz linguine
  • 2 T butter
  • 1/2 c chopped onion
  • 3 cloves garlic
  • 2 plum tomatoes
  • 1 lb shrimp
  • 1 1/2 tsp Cajun seasoning
  • 1/2 tsp red pepper
  • 1/8 tsp salt
  • 1/2 c half-and-half
  • 1/3 c parsley
Cook pasta according to package directions.

Melt butter and add onion; saute for three minutes.

Add garlic and tomato; saute for two minutes.

Season shrimp and add to pan (three minutes).

Remove from heat; add half-and-half and pour over pasta.

Sprinkle with parsley.

*Recipe courtesy of Mama B and Cooking Light

Cinnamon-Sugar Cheesecake

  • 1 can crescent rolls
  • 1/2 c sugar
  • 1/2 tsp vanilla
  • 8 oz cream cheese
  • 1/4 c melted butter
  • 1/4 c sugar
  • 1/2 tsp cinnamon
Line bottom of 8x8 baking dish with half of crescent roll dough.

Mix sugar, cream cheese, and vanilla; spread over crescent rolls.

Top mixture with other half of crescent roll dough; drizzle with melted butter and sprinkle with cinnamon and sugar.

Bake for 30 minutes at 350 degrees.

*Recipe courtesy of Mama B

Jamaican Rum Cake

  • 1 c whole milk
  • 1 c heavy cream
  • 1/2 c flour
  • 1/2 c sugar
  • 6 eggs
  • 1 T vanilla
  • 2 c coconut
Combine milk, cream, flour, sugar, eggs, and vanilla; hand mix for two minutes on medium.

Add coconut and mix.

Cook in a greased pie pan at 350 degrees for 40-45 minutes.

Rum Sauce
  • 1 c brown sugar
  • 1 c butter
  • 1 c rum
Melt butter over medium heat; add brown sugar and mix until dissolved.

Add rum and cook for one minute on medium.

Drizzle sauce over pie before serving and top with homemade whipped cream.

Note: next time less rum.

*Recipe courtesy of Bonefish Grill

Mashed Cauliflower and Cherry Tomatoes

  • 1 bag Steamfresh garlic cauliflower
  • Sliced cherry tomatoes
Cook cauliflower according to package directions.

Mash cauliflower, similar to mashing potatoes.

Add in sliced cherry tomatoes and mix.

Chicken with Chipotle-Honey-Lime Glaze

  • Chicken breasts
  • Honey
  • Lime juice
  • Chipotle Sauce
Marinate chicken in honey, lime juice, and chipotle for approximately one hour.

Grill chicken; drizzle remaining marinade over top. Serve over mashed cauliflower and cherry tomatoes.

Bowties with Chicken, Artichokes, and Red Peppers

  • 12 oz whole wheat bow-tie pasta
  • 2 T pine nuts
  • 1 T extra virgin olive oil
  • 12 oz chicken breasts
  • Pinch of salt and pepper
  • 2 small red peppers, thinly sliced
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • 1 c reduced-sodium chicken broth
  • 1/4 c balsamic vinegar
  • 2 tsp fresh rosemary (1 tsp dried)
  • 9 oz frozen artichoke hearts (14 oz canned)
Cook pasta according to package directions.

Heat 2 T oil; add chicken and saute and season with salt and pepper; set aside.

Add 1 tsp oil to pan and add peppers, shallots, and garlic; saute for 2-3 minutes.

Add chicken to pepper mixture; add broth, vinegar, rosemary, and boil.

Add artichoke hearts and pasta; sprinkle with toasted pine nuts.

*Recipe courtesy of

Mediterranean Dip

  • 8 oz onion and chive cream cheese
  • 1 tub of hummus (flavor unimportant)
  • Crumbled feta cheese
  • Chopped tomatoes
  • Chopped Kalamata olives (or, if you're broke like we are, black olives)
  • Chopped cucumber
Layer 8x8 serving dish with cream cheese, topped with hummus and feta cheese. Arrange chopped vegetables on top.

Serve with Triscuits.

*Recipe courtesy of Mama B

Troy's Dip

  • 16 oz Swiss cheese
  • Mayonnaise
  • Chopped scallions
  • Splash of Tabasco sauce
Combine all ingredients in a bowl and mix to the consistency of a thick dip (so all cheese is covered with mayonnaise). Season to desired spiciness with Tabasco.

Serve with Wheat Thins.

Also pictured: Mediterranean Dip.

*Recipe courtesy of Troy Crawford

Coffee Cup Chocolate Cake

  • 4 T flour
  • 4 T sugar
  • 2 T cocoa
  • 1 egg
  • 3 T milk
  • 3 T oil
  • 3 T chocolate chips (optional - but who wouldn't want 'em?!)
  • Splash of vanilla
Add dry ingredients to coffee mug and mix; pour in milk and oil and mix; add chocolate chips and vanilla and mix.

Microwave mug for three minutes on high.

Also pictured: homemade whipped cream.

Wednesday, July 14, 2010

Crab Cakes

  • Canned white crab meat, picked clean
  • One egg
  • Worcester sauce
  • Bread crumbs
  • Park cheese
  • Chopped jalapeno
  • Chopped green onion
  • Garlic
  • Old Bay seasoning
Mix all ingredients together and form into patties.

Cook patties on each side until golden brown.

Coconut-Crusted Fish with Red Curry Sauce

  • White fish (snapper, mahi, tilapia, cod)
  • Pinch of salt and pepper
  • Eggs
  • Panko
  • Shredded coconut
  • Oil
Dry off fish and season with salt and pepper.

Dip fish in egg wash and dredge in mixture of panko and shredded coconut; refrigerate to dry out breading.

Heat oil and fry fish on both sides. (Thin fish like tilapia will cook through, but thicker filets should be finished in the oven so that the outside does not burn before the inside cooks through.)

Red Curry Sauce
  • Oil
  • Red curry paste
  • Coconut milk
  • Sweet chili sauce (optional)
Heat oil and fry red curry paste to release the flavor.

When curry paste becomes fragrant, add coconut milk and stir to dissolve the paste.

Use sauce as-is or add sweet chili sauce to make a spicy/sweet sauce; adjust curry paste for desired spiciness.

Coconut-Crusted Fish with Mango Salsa

  • White fish (snapper, mahi, tilapia, cod)
  • Pinch of salt and pepper
  • Eggs
  • Panko
  • Shredded coconut
  • Oil
Dry off fish and season with salt and pepper.

Dip fish in egg wash and dredge in mixture of panko and shredded coconut; refrigerate to dry out breading.

Heat oil and fry fish on both sides. (Thin fish like tilapia will cook through, but thicker filets should be finished in the oven so that the outside does not burn before the inside cooks through.)

Mango Salsa
  • Diced mango
  • Chopped red onion
  • Diced red bell pepper
  • Diced jalapeno
  • Chopped cilantro or mint
  • Lime juice
  • Diced pineapple (optional)
Combine all ingredients and serve over fish.

Asparagus Roll-ups

  • 1 asparagus bundle
  • 8 oz onion and chive cream cheese
  • 1 can original crescent rolls
Spread cream cheese in uncooked crescent roll; place one asparagus spear in each piece of dough and wrap to form crescent roll around spear.

Cook roll-up according to package directions.

Warm Swiss Chard and Bacon Dip

  • 1 T olive oil
  • 3 strips bacon, 1/2-inch pieces
  • 1/2 yellow onion, diced
  • 2 T all-purpose flour
  • 1/3 c heavy cream
  • 1/2 c milk
  • 8 oz Swiss chard, large stems removed, leaves cut
  • Pinch of coarse salt and ground pepper
  • 1/4 c freshly grated Parmesan
  • Toasted bread for dipping
Preheat oven to 450 degrees.

Heat oil in a saute pan over medium heat until hot but not smoking; cook bacon, stirring frequently until golden (5-6 minutes).

Add onion and cook, stirring occasionally, until translucent (3 minutes).

Sprinkle in flour; cook and stir constantly until light golden (3 minutes).

Whisk in cream and milk; continue whisking until mixture has thickened (1-2 minutes).

Add chard and cook until wilted (5 minutes); season with salt and pepper.

Spread chard mixture in a shallow, 1-quart baking dish and sprinkle with cheese.

Bake until bubbling and golden on top (15 minutes).

Serve hot with toasted bread.

*Recipe courtesy of Martha Stewart

Roasted Parsnip and Chorizo Bites

  • 2 parsnips
  • 2 tsp olive oil
  • Pinch of coarse salt and ground pepper
  • 8 slices (1/4-inch thick) spicy chorizo
  • 1 oz Manchego cheese
Preheat oven to 425 degrees.

Peel parsnips and cut into 1/4-inch thick slices on the diagonal; toss slices with oil and season with salt and pepper.

Roast until lightly browned (12-13 minutes) in a single layer on a baking sheet; flip slices halfway through.

Push parsnips to one side of the sheet and add chorizo; roast just enough to heat chorizo through (about two minutes); let cool five minutes.

Break cheese into 1/2-inch chunks.

Layer parsnip, chorizo, Manchego, and parsnip; spear with a toothpick and serve warm.

*Recipe courtesy of Martha Stewart

Endives with Goat Cheese and Candied Pecans

  • Endives
  • Goat cheese
  • Mandarin oranges
  • Candied pecans/walnuts
  • Balsamic glaze
Separate endives into individual layers and place open side up.

Place crumbled goat cheese in endive "boat" and top with one mandarin orange and candied pecans/walnuts.

Drizzle with balsamic glaze.

Annie's Fruit Salsa and Cinnamon Chips

  • 2 kiwis
  • 2 Golden Delicious apples
  • 8 oz raspberries
  • 16 oz strawberries
  • 2 T white sugar
  • 1 T brown sugar
  • 3 T fruit preserves
Chop fruit finely and stir in sugars and preserves; chill fruit mixture.

Cinnamon Chips
  • 10 10-inch flour tortillas
  • Butter-flavored cooking spray
  • 2 c cinnamon-sugar
Preheat oven to 350 degrees.

Cut tortillas into wedges and place in a single layer on baking sheet.

Spray (only one side) with cooking spray and sprinkle with cinnamon-sugar; spray again.

Bake 8-10 minutes or until crispy.

Cool 15 minutes and serve.

*Recipe courtesy of

Chocolate Truffles

  • 8 oz semisweet (or bittersweet) chocolate cut into small pieces
  • 3/4 c heavy whipping cream
  • 2 T butter
  • 2 T liqueur (optional)
Place chopped chocolate in medium stainless steel bowl and set aside.

Heat cream and butter over medium heat and bring to a boil; immediately pour over chocolate and let stand for five minutes.

Stir with whisk until smooth; add liqueur.

Cover and refrigerate until firm (at least two hours, maybe overnight).

Roll mixture into balls and cover with topping (confectioner's sugar, chocolate sprinkles, cocoa powder, coconut, ground pecans, etc.).

Chill on parchment-lined baking sheet.

*Recipe courtesy of

Antipasto Skewers with Pesto Dip

  • 42 cherry tomatoes
  • 1 bunch fresh basil
  • 8 oz mini mozzarella balls
  • 8 oz marinated mushrooms
  • 8 oz pepperoni
  • 10 large stuffed Spanish olives
On a bamboo skewer, thread one cherry tomato, one folded basil leaf, a mozzarella ball, one mushroom, two slices of folded pepperoni, one folded basil leaf, and one Spanish olive.

Pesto Dip
  • 2/3 c plain yogurt
  • 1/2 c mayonnaise
  • 2 garlic cloves
  • 1 T red wine vinegar
  • 1/3 c pesto sauce
Combine all five ingredients and stir; chill prior to serving.

*Recipe courtesy of


  • 3-4 large avocados, mashed to desired consistency
  • Lime juice
  • 3 T fresh cilantro
  • 1 medium onion
  • 1 plum tomato, diced
  • 1 tsp garlic
  • 1 tsp salt
  • Pinch of cayenne
Combine avocados, lime juice, onion, cilantro, tomato, and garlic in a bowl.

Season with salt and cayenne.

Chill for at least one hour prior to serving with tortilla chips.

*Recipe courtesy of

Chocolate-covered Strawberries

  • 16 oz strawberries
  • 7 oz Baker's Dipping Chocolate
Melt dipping chocolate according to package directions.

Dip strawberries individually and set on cooking sheet covered in parchment paper for cooling.

Wait to serve until chocolate has fully cooled.

Also pictured: chocolate truffles.


  • 3 egg yolks
  • 1/4 c sugar
  • 2 tsp vanilla extract
  • 1 1/8 c mascarpone cheese
  • 24 ladyfingers
  • 1 1/2 c brewed coffee
  • 1 T unsweetened cocoa powder
In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow; fold mascarpone into yolk mixture and set aside.

Dip ladyfingers briefly into coffee and arrange 12 in the bottom of an 8x8 dish; spread half the mascarpone mixture over the ladyfingers and repeat with remaining cookies and mascarpone.

Cover and chill for one hour; sprinkle with cocoa just before serving.

*Recipe courtesy of

Fettuccine with Naked Sauce

  • 1 8-oz box fettuccine
  • 5 garlic cloves, minced
  • 2 T olive oil
  • 3 T minced parsley
  • 1 T butter
  • 3 T fresh basil
  • 1 tsp salt
  • 1/4 tsp pepper
  • Freshly grated Parmesan cheese
Boil two quarts water and cook fettuccine, stirring occasionally.

Saute garlic cloves, parsley, basil, salt, and pepper in olive oil and butter for approximately five minutes.

After draining the pasta, coat with naked sauce and top with Parmesan cheese.

Eggplant Parmesan

  • 3 eggplant, peeled and thinly sliced
  • 2 eggs, beaten
  • 4 c Italian seasoned bread crumbs
  • 6 c spaghetti sauce, divided
  • 16 oz mozzarella cheese, divided
  • 1/2 c grated Parmesan cheese, divided
  • 1/2 tsp dried basil
Generously salt the eggplant and let sit for 30 minutes; rinse thoroughly and pat completely dry using paper towels.

Dip eggplant slices in egg and then in bread crumbs. Place in a single layer on a baking sheet. Bake in oven for five minutes on each side.

In a 9x13 pan, spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with Parmesan and mozzarella cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.

Bake in preheated oven for 35 minutes or until golden brown.

*Recipe courtesy of

Caribbean Black Beans and Rice

  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 T olive oil
  • 1 T grated fresh ginger root
  • 1 tsp fresh thyme (1/2 tsp dried)
  • 1/2 tsp ground allspice
  • 3 16-oz cans black beans, rinsed and drained
  • 3/4 c orange juice
  • Pinch of salt and pepper
  • 1 bag white rice
In medium saucepan saute the onions and garlic in olive oil for about five minutes or until the onions begin to soften. Add ginger, thyme, and allspice, stirring often to prevent sticking, until the onions are very soft (about five minutes more).

Stir in the beans and orange juice; cook on low heat for about 15 minutes, stirring occasionally until the mixture thickens slightly. Use a heat diffuser if necessary to prevent scorching.

Mash a few of the beans with the back of the spoon for thicker consistency.

Season to taste; serve over white rice.

*Recipe courtesy of

Tuesday, July 13, 2010


  • 2 T olive oil, divided
  • 1 lb ground beef
  • 1 medium onion
  • 1 green bell pepper
  • 2 cloves chopped garlic
  • 6 c canned tomatoes, half-drained
  • 1 5-oz jar green olives
  • 1 5-oz jar capers, rinsed and drained
  • 1/2 c golden raisins
  • 1/4 c white vinegar
  • 1 tsp ground cumin
  • 1 tsp ground cloves
  • 2 dried bay leaves
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp ground cinnamon
  • 1/4 c chopped parsley
  • 1 bag yellow rice
  • 1/4 c sliced, toasted almonds
Heat olive oil over medium heat and saute garlic, onion, and green pepper until onions are transparent. Transfer this mixture to a bowl and set aside. In the same pot, heat the remaining olive oil and brown the meat.

In a separate saucepan, combine the olives, capers, vinegar, salt, pepper, cinnamon, cloves, bay leaves, and cumin; simmer over medium heat for 10 minutes.

Place the olive mixture and the onion mixture in the pot with the ground beef. Add tomatoes, raisins, and parsley; cook for one hour over medium heat, stirring occasionally.

Serve over yellow rice and garnish with toasted almonds.

Strawberry-Rhubarb Pie

  • 1 lb rhubarb stalks cut into bite-sized pieces
  • 2 pts fresh strawberries
  • 1 c sugar
  • 1/2 c flour
  • 1 tsp vanilla extract
  • Double-crust pastry
  • Pats of butter
  • Sprinkles of nutmeg
Preheat oven to 400 degrees.

Blend sugar and flour and combine with rhubarb, strawberries, and vanilla.

Line pie pan with pastry and divide fruit mixture into pan.

Add pats of butter over filling and place top crust; sprinkle with nutmeg.

Place pie on baking sheet and bake at 400 degrees for 30-35 minutes or until filling bubbles up.

Cool pie before serving; sets best if left overnight in refrigerator.

*Recipe courtesy of

Runza Casserole

  • 2 cans crescent rolls
  • 1 can cream of celery soup
  • 1 16-oz bag chopped cabbage
  • 8 oz cheddar and mozzarella cheese
  • 1 lb hamburger
  • 1 medium onion
  • Pinch of salt and pepper
Preheat oven to 375 degrees.

Pat one can of crescent rolls into bottom of 9x13 pan and squish perforations together.

In a skillet on low, brown hamburger, cabbage, and onion. Season with salt and pepper. Drain any grease.

Add soup and cheese; heat until melted.

Spoon mixture from skillet onto crust in pan; top with other can of crescent rolls but leave perforations open for steam.

Bake 15-20 minutes at 375 degrees or until crust is golden brown.

*Recipe courtesy of Mama B

Homemade Garlic Bread

  • 3 ciabatta rolls
  • Garlic
  • Parmesan cheese
  • Butter
  • Basil, oregano, and other seasoning spices
Slice ciabatta rolls and spread with butter; layer garlic, spices, and parmesan cheese to taste.

Bake in oven at 350 degrees until lightly browned and cheese is melted (approximately 10 minutes).

Roasted Green Beans and Cherry Tomatoes

  • Green beans
  • Cherry tomatoes
  • Olive oil
  • Seasoning spices
Preheat oven to 350 degrees.

Spread green beans and cherry tomatoes on cooking sheet and drizzle with olive oil and spices.

Roast at 350 degrees until vegetables are wilted (approximately 8-10 minutes).

Roasted Asparagus

  • 1 bundle of asparagus
  • Olive oil
Preheat oven to 350 degrees.

Spread asparagus on cooking sheet and drizzle with olive oil.

Roast in oven for approximately 10-12 minutes.

Chicken with Thai Peanut Sauce

  • 4 chicken breasts
  • 1 T olive oil
  • 1 T red curry paste
  • 1 tsp grated fresh ginger
  • 1 can of coconut milk
  • 1 T brown sugar
  • 3 T peanut butter
  • 1 tsp dry basil
  • 2 drops fish sauce
  • Chopped scallions
Cook chicken.

Heat red curry paste and ginger in olive oil until it becomes fragrant; add coconut milk and stir to dissolve the curry.

Add brown sugar and peanut butter; stir to dissolve. Add basil and fish sauce and stir.

Cover chicken with sauce and garnish with chopped scallions.

Also pictured: homemade garlic bread.

Cucumber/Tomato Salad

  • 1 thinly sliced cucumber
  • 2 plum tomatoes, wedged
  • 1/3 c plain, low-fat yogurt
  • 1 T chopped green onions
  • 1 tsp fresh lemon juice
  • 1/4 tsp ground cumin
  • 1/8 tsp salt
  • 1/4 tsp ground red pepper
Mix all ingredients together and season to taste.

*Recipe courtesy of Mama B and Cooking Light

Chicken Biryani

  • 2 tsp canola oil
  • 1 lb chicken breasts, cut into 1-inch pieces
  • 1 medium onion, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 tsp minced fresh ginger
  • 1 1/2 tsp garam masala
  • 3/4 tsp ground cumin
  • 1/2 tsp salt
  • 2 garlic cloves, minced
  • 2 plum tomatoes, chopped
  • 1 c uncooked basmati rice
  • 1/3 c golden raisins
  • 1 14-oz can chicken broth
  • 1/4 c fresh chopped cilantro
  • 1/4 c sliced almonds
  • 6 lime wedges
Heat oil in a large nonstick skillet over medium-high heat; add chicken to pan and saute three minutes.

Add onion and jalapeno; saute 3 minutes.

Add ginger, garam masala, cumin, salt, and garlic; saute 30 seconds.

Add tomato, rice, raisins, and broth; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender.

Stir in cilantro, sprinkle with almonds, and serve with lime wedges.

Also pictured: cucumber/tomato salad.

*Recipe courtesy of Mama B and Cooking Light

Beef Tenderloin and Madeira Sauce

  • 1 3-lb center-cut beef tenderloin
  • 1/3 c whole-grain mustard
  • 1 T chopped fresh rosemary (1 tsp dried)
  • 1 T chopped fresh thyme (1 tsp dried)
  • 2 tsp minced garlic
  • 2 tsp olive oil
  • Pinch of salt and pepper
Heat oven to 450 degrees and coat a large-rimmed baking sheet with nonstick spray.

Spread beef with mustard. Mix herbs, garlic, oil, salt, and pepper in a cup and press on mustard. Place beef on baking sheet.

Roast 28-35 minutes until instant-read thermometer registers 145 degrees. Remove to cutting board; cover loosely with foil and let rest for 15 minutes. (Temperature will rise to 150 degrees for medium rare.)

Madeira Sauce
  • 2 T butter
  • 8 oz white button mushrooms
  • 3/4 c Madeira wine
  • 1 tsp minced garlic
  • 2 1/2 tsp cornstarch
  • 1 1/2 c beef broth
  • 2 T tomato paste
  • 1 tsp chopped fresh thyme (1/4 tsp dried)
  • 1/2 tsp salt
  • 1/2 tsp pepper
Melt butter. Add mushrooms and saute over medium heat. Stir in wine and garlic; boil two minutes until most of the liquid is gone.

Stir cornstarch into broth until well blended. Add to skillet with rest of ingredients. Boil until thick and shiny. Serve on steak.

Also pictured: roasted cherry tomatoes.

*Recipe courtesy of Mama K

Chicken Bryan and Lemon-Butter Sauce

  • 4 chicken breasts
  • Pinch of salt and pepper
  • Olive oil
  • 2 oz goat cheese, sliced from a log
  • Lemon-butter sauce (see recipe below)
  • 10-12 pieces sliced sun-dried tomatoes
  • 1 T chopped basil
Season chicken on both sides with salt and pepper; dab with olive oil. Grill chicken until cooked to a minimum internal temperature of 165 degrees.

Place on side of goat cheese on top of chicken and continue to cook until warm.

Place lemon-butter sauce in a saute pan over medium-low heat and add sun-dried tomatoes and basil. Heat gently until hot but do not overheat, or sauce will break.

When goat cheese is warm, place chicken on warmed plate and spoon sauce over top.

Lemon-Butter Sauce
  • 1 tsp butter
  • 2 tsp finely chopped garlic
  • 2 tsp finely chopped yellow onion
  • 2 T white wine
  • 2 T lemon juice
  • Pinch of Kosher salt
  • Pinch of white pepper
  • 1/4 lb cold, unsalted butter (cubed)
Place butter, garlic, and onion in a pot over medium-high heat and saute until garlic and onion are soft and transparent. Do not let burn.

Add white wine, lemon juice, Kosher salt, and white pepper and bring to a boil. Set heat to medium and let it reduce. After liquids have reduced and only about 1/4 of mixture is remaining, reduce heat to low and gradually add cold butter, beating with wire whisk to allow butter to blend and melt to a creamy sauce.

*Recipe courtesy of Mama K and Carrabba's Italian Grill

Chicken Picatta

  • Butter
  • Garlic
  • White wine
  • Capers
  • Lemon juice
  • Chicken breasts
Saute butter and garlic in olive oil; deglaze with white wine.

Cook the wine down and swirl in chilled butter, capers, and lemon juice; set aside.

Dredge chicken breasts in flour and pan fry.

Heat chicken in sauce prior to serving.

Mexican Caesar Salad

  • 1 head Romaine lettuce
  • 4 oz green chiles
  • 1/3 c toasted pumpkin seeds
  • 2 garlic cloves
  • 1 tsp salt
  • 1/4 c red wine vinegar
  • 2 bunches cilantro
  • 1/4 c water
  • 1/4 tsp pepper
  • 1 1/2 c vegetable oil
  • 5 T cojita (or feta or parmesan) cheese
  • 1 1/2 c mayonnaise
Combine all ingredients (other than lettuce) in a food processor or blender and mix until smooth.

Top lettuce with dressing, crumbled cheese, roasted pumpkin seeds, and crushed tortilla chips.

*Recipe courtesy of El Torito's Restaurant

Sour Cream and Chicken Enchiladas

  • 3 1/2 c sour cream, divided
  • 2 c shredded chicken
  • 8 oz can mushroom stems and pieces, drained
  • 4 oz can green chiles, drained
  • 1/3 c onion flakes
  • 1 can enchilada sauce
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 8 flour tortillas
  • 1/3 lb shredded cheese
In 9x13 pan, spread 1 c sour cream. Place chicken in two-quart saucepan; add 1/2 c sour cream, mushrooms, chilies, onions, chili powder, salt, garlic powder, pepper, and 1/2 can enchilada sauce.

For each enchilada spread 1/4 c chicken mixture along center of tortilla. Fold sides over filling and place, seam side down, in sour cream in pan. Repeat.

Spread enchiladas with remaining sour cream and enchilada sauce and top with shredded cheese. Bake eight minutes in 450 degree oven or until cheese is melted.

Also pictured: Mexican Caesar salad.

*Recipe courtesy of Mama B

Peach Kuchen

  • 1/2 c margarine
  • 1/4 c sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 c flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 29 oz can sliced peaches, drained
  • 3 T sugar
  • 1 tsp ground cinnamon
Grease and flour a nine-inch springform pan.

Sift together flour, baking powder, and salt; set aside.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and stir in the vanilla. Beat in the flour mixture. Spread dough with hands over the bottom and one inch up the sides of springform pan. Arrange peach slices in a spoke pattern over the dough. Sprinkle with sugar and cinnamon.

Bake at 350 degrees for 35-40 minutes or until golden brown.

*Recipe courtesy of

Red Cabbage

  • Small head of red cabbage, cut in half and sliced
  • 1 tsp vegetable oil
  • 1 medium onion
  • 1/2 c flour
  • 1 apple, peeled and cubed
  • 1 tsp salt
  • 1 tsp pepper
  • 1/4 c vinegar
  • 1/2 c water (or to taste)
  • 1/2 c sugar (or to taste)
  • 1 c wine
In a pot, boil oil, onion, flour, cabbage, apple, salt and pepper, vinegar, water, and sugar. Cook for "awhile."

When the mixture "cooks down," add wine.

Cook to taste (should be sweet and sour, not watery).

*Recipe courtesy of Grandma B

Bayerische Käsespätzle

  • 5 c flour
  • 4 eggs
  • 2 tsp salt, divided
  • 2 1/2 c water
  • 1 tsp vegetable oil
  • 16 oz shredded mozzarella cheese
  • 1 medium onion
Whisk flour, eggs, 1 tsp salt, and water together until batter slides slowly from spoon. Let sit an hour or so and mix again. (Spätzle maker should be in freezer while batter rests.)

Fill a large pot with water and bring to a boil; add about 1 tsp salt and some oil. Let spätzle boil for a few minutes and taste for doneness.

Layer spätzle, mozzarella cheese, and browned onions in a casserole dish and repeat until full.

*Recipe courtesy of Grandma B


  • 2 lb beef rump roast, cut into 1/4-inch slices
  • 1 lb smoked bacon, cubed
  • 2 large onions, chopped
  • 1 tsp salt
  • 1 tsp pepper
  • 2 T vegetable oil
  • 1/2 bottle white wine
  • 4 c water, divided
  • 3 cloves garlic
  • 3-4 cubes beef bouillon
  • 1 c flour
Lay slices of rump roast flat and roll 1 tsp of bacon, 1 tsp of onion, and a pinch of salt and pepper into each slice; hold closed with a toothpick.

Place rouladen in vegetable oil in a large roaster and fry for two minutes (or until brown) on each side.

Add wine and 2 c water to rouladen in roaster and let boil. Add garlic and beef bouillon.

Place roaster in 300 degree oven and bake until done (about three hours); rouladen should be nice and tender.

Remove rouladen from roaster and place roaster on stove. When the meat juice boils, add 2 c cold water and 1 c flour; whisk until gritty.

Place rouladen in the mixture and put back in oven until ready to serve.

*Recipe courtesy of Grandma B

Brussels Sprouts

  • 1 lb Brussels sprouts
  • 3 slices of bacon, chopped
  • 2 T brown sugar
  • 1 shallot, chopped
  • 1 c sherry
  • 1 T olive oil
Trim and quarter Brussels sprouts and toss with olive oil. Saute shallots and bacon in olive oil and add Brussels sprouts. Roast in oven at 350 degrees until carmelized and tender.

Add cooking sherry and brown sugar; stir and cook until sherry is almost gone (approximately 10 minutes).

*Recipe courtesy of Food Network

Roasted Cherry Tomatoes

  • 1 package cherry tomatoes
  • 2 T olive oil
  • 1 T parmesan
  • Pinch of garlic salt
  • Pinch of salt
  • Pinch of parsley
  • Pinch of basil
Spread cherry tomatoes over cooking sheet and drizzle with olive oil, parmesan, and spices. Bake at 350 degrees until tomatoes are slightly shriveled.

Peanut Butter Chicken

  • 1/2 c plain lowfat yogurt
  • 1/2 c chopped green onions
  • 3 T peanut butter
  • 1 T rice wine vinegar
  • 2 tsp soy sauce
  • 1 tsp sesame oil
  • Pinch dried red pepper flakes
  • 9 oz skinless chicken breasts, cut in 1" cubes
  • 1 red bell pepper, cubed
In blender or food processor, puree yogurt, scallions, peanut butter, vinegar, soy sauce, sesame oil, and pepper flakes until smooth. Pour into medium bowl. Add chicken cubes and stir to coat. Refrigerate overnight.

Drain and reserve marinade. Thread chicken cubes and bell peppers evenly onto four soaked bamboo skewers. Grill kabobs 10-12 minutes or until cooked through, turning and basting with reserved marinade.

*Recipe courtesy of Mama B and Weight Watchers