Thursday, April 17, 2014

Lenten Tacos (TM)

This is a great recipe for Lent or anytime.


Filling

1 lb fish fillets
juice and zest of 1 lime
1/8 - 1/4 tsp each: salt, pepper
1 clove garlic: crushed, chopped
1 - 2 T olive oil
Pinch of each: turmeric, red pepper flakes
1/2 tsp. each: dried parsley, tequila
Nonstick cooking spray

Fixings

8 flour or corn tortillas or your favorite taco shells.
1 c each approx.: shredded lettuce, shredded cheese, diced tomatoes,
1/2 c sour cream.

Directions 

Cut fish fillets into strips.

In a small cup combine, lime juice, lime zest, salt, pepper, oil, garlic, red pepper flakes, parsley, turmeric, tequila.

In a bowl combine the fish and marinade. Mix well and cover in refrigerator and let marinate for 20 minutes.

Heat skillet to medium high heat. Lower heat to medium and spray pan with non stick cooking spray. Add fish to pan and cook for 5- 8 min or until done.

Spoon fish unto your favorite tortillas or taco shells. Top with your favorite fixings.


Serves 4.

Saturday, April 12, 2014

Spring Butter (TM)

This is perfect for spring or anytime. I've used dried herbs but you can use finely minced fresh herbs if desired. Feel free to use what herbs, citrus zest and spices desired. 

2 sticks unsalted butter
Lemon zest
1/8 - 1/4 tsp. 
each: dried parsley, granulated garlic, dried minced onion, dried chives, dried basil, dried thyme, salt, pepper
Pinch of each: turmeric, red pepper flakes

Remove butter from refrigerator. Let stand for a 1 - 3 minutes to soften. Remove butter from wrapper and place in bowl. Cut butter into chunks and let it soften to room temperature 1 - 3 hr.

Add desired herbs and spices to butter. Mash butter with a clean fork to mix well.

With clean hands place butter on plastic wrap.You can also use wax paper too. Roll butter in wrap to form a log. Secure the ends of butter log and place in refrigerator to let set for a few hrs.

To serve: remove butter from refrigerator, unwrap butter from wrap, put on a butter dish and slice desired amount. 

Serves 16 (1 T).

Saturday, April 5, 2014

Salmon Enchanted Evening (TM)

This is a great recipe for Lent or anytime.

4 salmon fillets
2 tsp. sake
2 - 3 T oil
1/8 - 1/4 tsp. each: salt, pepper,
Pinch each: red pepper flakes, turmeric
1 clove garlic crushed, chopped
Non stick cooking spray
1 -  2 T low sodium soy sauce
1/4 - 1/2  tsp. fresh diced ginger
Orange zest and juice

Zest and cut orange in half. Set aside orange.

In same cup combine: salt, pepper, sake, oil, turmeric, garlic, orange zest, soy sauce, red pepper flakes.

In a shallow dish, place salmon fillets. Pour the mixture over salmon, cover and place dish in refrigerator and let marinate of a couple of hours.

Heat skillet to medium high heat, lower heat to medium. Spray pan with non stick cooking spray. Place salmon and squeeze some of the orange juice over the salmon. Cook salmon on 1 side for 5 - 6 min. Turn salmon over, squeeze some of the orange juice over salmon. Cook on 1 side for 5 - 6 min or until done.

Serves 4.

Tuesday, March 25, 2014

Classic BLT

This is my version on of the classic. You can even make this vegan too.

12 strips lean bacon
1 tomato sliced
4 romaine lettuce leaves
1 onion sliced
2 T softened butter
4 T lite mayo
8 slices bread
non stick cooking spray


Peel, rinse, cut onion into slices, set aside.  Rinse tomato and cut into slices, set aside. 
Rinse and pt dry lettuce, set aside. 

Preheat skillet to medium high heat, lower  heat to medium and spray nonstick spray into pan. Add some of the bacon and cook on 1 side for 6 - 7  min.  Flip bacon over and repeat cooking process until desired crispness.  Remove bacon from pan and drain on a paper towel lined plate.  

While bacon is cooking, toast 2 slices of the bread in a toaster until desired doneness.  Remove toast from toaster and repeat toasting process with remaining slices of bread.

To assemble sandwiches:

Spread softened butter on 1 side of 4 slices of the toasted bread.  Arrange 3 slices of bacon on the buttered side up of bread. Arrange  lettuce, tomato and onion over bacon. Spread mayo on the remaining slices of bread. Lay mayo side down on top of BLT. 

To serve, cut BLT in half.

Serves 4. 







Tuesday, March 18, 2014

Dairy Free Potato Soup

This is a dairy free version of potato soup. 

4 medium potatoes, peeled and cubed
1 tsp dried or fresh parsley
1/8 - 1/4 tsp each: salt, pepper
1 - 2 slices bacon (browned, chopped and drained)
4 c low sodium chicken broth
4 T flour
1 stick unsalted butter
1  small to medium onion chopped

Boil potatoes in water until fork tender approx. 15 - 20 min. Set aside.

In a separate pan,  cook bacon until crisp. Drain and chop bacon, set aside. 

Make a roux by melting butter over medium heat. Add the chopped onion in the melted butter. Add flour and stir until thickened. Add chicken broth 1/2 c at a time, stirring constantly.  

Add the  potatoes and the water that the potatoes were cooked in. and stir. Add the bacon, salt, pepper and parsley.  Cook over medium heat until soup is heated through on medium to medium low.

Makes 4 servings. 







Wednesday, March 5, 2014

Down and Dirty Rice (TM)

This is my version of the Cajun classic.

4 slices bacon 
2 T olive oil
1/8 - 1/4 tsp salt, pepper
Pinch: Cayenne pepper, crushed red pepper flakes (optional)
2 cloves garlic crushed, chopped
1/2 c chopped onion 
1/8 c chopped celery
1/4 c chopped pepper
2 c rice
4 c reduced sodium chicken broth


Preheat skillet to medium high heat. 

Lower heat to medium and add bacon  and oil. Cook bacon for 6-7 min. Remove bacon, add onions, celery, pepper, garlic and saute for 6 min.  

Add rice and saute for 4 - 5 min. Add chicken stocks and spices. Let boil for  10 - 15 min or until rice is done. 

Serves 6 - 8.




Thursday, February 27, 2014

Onion Dip

Love onion dip, but don't like all the sodium. This is a healthy version.

1 c reduced fat sour cream
1 T dried or fresh diced onions 
1 clove fresh garlic crushed chopped
1/8 - 1/4 tsp each: salt, pepper
1 tsp dried parsley
Pinch red pepper flakes
1/2 tsp dried or fresh dill.


Combine all ingredients in a small bowl. Mix well, put in fridge until ready to serve.
Make 8  2 T servings.

Follow by Email

Share it