Saturday, May 29, 2010
Good salad with flavorful dressing. Although, I don't quite understand the pomegranate seeds. They're seeds. They're crunchy. I love pom juice, but I don't like eating hard seeds in my food. I'll leave those out next time.
Recipe: Better Homes & Gardens
3/4 cup pomegranate juice
14 oz. chicken tenderloins
2 TBSP olive oil
1/2 medium red onion, cut lengthwise in thin wedges
1 TBSP fresh oregano (or 1/2 tsp. dried oregano)
3/4 tsp. coarsely ground black pepper
1/2 tsp. salt
2 TBSP red wine vinegar
12 oz. baby spinach leaves
1/2 cup pomegranate seeds
1/4 cup toasted, slivered almonds
Boil pomegranate juice until it reduces to 1/4 cup (5-8 mins.) Remove from heat; set aside.
Cook chicken in 1 TBSP olive oil until done. (6-8 mins.) Remove from heat; keep warm.
Cook onion, oregano, pepper and salt in 1 TBSP olive oil until onion is tender (3-5 mins.) Stir in reduced pomegranate juice and red wine vinegar. Bring to a boil. Boil one minute. Remove from heat. Gradually add spinach, tossing just until spinach is wilted and combined.
Top spinach with chicken, pomegranate seeds and nuts. Serve.
Tuesday, April 6, 2010
Recipe: Betty Crocker
This is a pretty good casserole type dish. Easy to put together. I thought it could use a little more flavor, but good overall.
3/4 cup uncooked regular long-grain white rice
1 can (10 3/4 oz) condensed cream of celery soup (I used cream of chicken)
2 1/2 cups water
1 1/2 cups ready to eat baby carrots, cut in half lengthwise
1 box (12 oz) frozen meatballs, thawed (I used some leftover turkey meatballs)
chopped, fresh parsley, if desired
In 12-inch skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
Stir carrots and meatballs into rice mixture. Cover; cook 22-27 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.
Monday, March 29, 2010
Thursday, March 25, 2010
Really good. Lots of flavor. Easy to prepare. Not fishy! I fell in love with Mahi Mahi when we were in Maui on our honeymoon.
Recipe: All Recipes
3 TBSP honey
3 TBSP soy sauce
3 TBSP balsamic vinegar
1 tsp grated fresh ginger root
1 clove garlic, crushed
2 tsp olive oil
4 (6 ounce) mahi mahi fillets
salt and pepper to taste
1 tsp vegetable oil
In a shallow dish, stir together honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fillets with salt and pepper, and place them into the dish. (skin side down) Cover and refrigerate 20 minutes to marinate.
Heat vegetable oil in large skillet over medium-high heat. Remove fish from the dish and reserve marinade. Fry fish for 4-6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistency. Spoon glaze over fish. Serve immediately.
Monday, March 22, 2010
This is my favorite banana bread. Love the sour cream flavor. I've made this numerous times. Always turns out well. Mine always takes about 1 hour and 15 minutes to bake.
Recipe: All Recipes
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
6 very ripe bananas, mashed
1 (16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3 inch loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
Bake for 1 hour, until a toothpick inserted in center comes out clean
Wednesday, March 17, 2010
Very good. Lots of flavor. Tilapia is not fishy tasting. I just used a dry Italian dressing packet and sprinkled some over the top of the fish instead of using dressing.
Recipe: Taste of Home
3/4 cup water
1/2 cup uncooked jasmine rice
1 1/2 tsp butter
1/4 tsp ground cumin
1/4 tsp seafood seasoning (I used old bay)
1/4 tsp pepper
1/8 tsp salt
2 tilapia fillets (6 oz. each)
1/4 cup fat-free Italian salad dressing
In a large saucepan, bring the water, rice and butter to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed and rice is tender.
Combine the seasonings; sprinkle over fillets. Place salad dressing in a large skillet; cook over medium heat until heated through. Add fish; cook for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with rice.
Yield: 2 servings
1 fillet with 3/4 cup rice equals 356 calories, 5 g fat, 91 mg cholesterol, 743 mg sodium, 41 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 4 very lean meat, 3 starch, 1/2 fat.
Saturday, March 13, 2010
This was pretty good. I thought it needed to be "saucier" but a good casserole. Freezes well.
3 cups chicken, cooked and chopped
3 cups chicken broth
4 carrots, peeled and sliced 1-inch thick
1 onion, chopped
4 celery stalks, sliced 1/2-inch thick
2 garlic cloves, sliced
1 cup peas, canned or frozen
3 TBSP cornstarch
1/3 cup cold water
10 biscuits, uncooked (homemade or canned)
Bring chicken broth to a boil; add carrots, onions, celery and garlic and simmer for 10 minutes. Add chicken and peas; simmer 5 minutes more. Mix cornstarch with cold water; add slowly until chicken mixture has the consistency of gravy. Remove from heat; cool.
Put mixture into a ziploc bag and freeze.
To prepare: Thaw casserole. Bake in 400-degree oven for 25 minutes. Remove from oven and place uncooked biscuits on top of casserole. Bake for 20-25 minutes more, until mixture is bubbling and biscuits are golden brown.