Comment

MWF Comment by Frankie Brown on March 27, 2012 at 2:39am

Grilled Eggplant Parmesan Sandwich

4 servings

Active Time: 45 minutes

Total Time: 45 minutes

 Ingredients

• 1 large eggplant, (1 1/4-1 1/2 pounds), cut into 12 1/4-inch-thick rounds
• Canola or olive oil cooking spray
• 1/4 teaspoon salt
• 3 tablespoons finely shredded Parmesan, or Asiago cheese
• 1/2 cup shredded part-skim mozzarella cheese
• 4 small pieces focaccia bread, or rustic Italian bread
• 2 teaspoons extra-virgin olive oil
• 5 ounces baby spinach
• 1 cup crushed tomatoes, preferably fire-roasted
• 3 tablespoons chopped fresh basil, divided

Preparation

1. Preheat grill to medium-high.
2. Place eggplant rounds on a baking sheet and sprinkle with salt. Coat both sides lightly with cooking spray. Combine Parmesan (or Asiago) and mozzarella in a small bowl. Brush both sides of focaccia (or bread) with oil.
3. Place spinach in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in the wrap. Microwave on High until wilted, 2 to 3 minutes. Combine tomatoes and 2 tablespoons basil in a small microwave-safe bowl. Cover and microwave until bubbling, about 2 minutes.
4. Place all your ingredients on the baking sheet with the eggplant and take it to the grill. Grill the eggplant slices until brown and soft on both sides, 2 to 3 minutes per side. Grill the bread until toasted, about 1 minute per side. Return the eggplant and bread to the baking sheet. Reduce grill heat to medium.
5. Place 1 eggplant round on top of each slice of bread. Layer 1 tablespoon tomatoes, 1 tablespoon wilted spinach and 1 tablespoon cheese on each slice of eggplant. Repeat with the remaining eggplant, sauce, spinach and cheese. Sprinkle each stack with some of the remaining basil. Place the baking sheet on the grill, close the lid and grill until the eggplant stack is hot and the cheese is melted, 5 to 7 minutes.

Nutrition

Per serving: 291 calories; 8 g fat ( 2 g sat , 3 g mono ); 12 mg cholesterol; 48 g carbohydrates; 12 g protein; 9 g fiber; 756 mgsodium; 526 mg potassium.

Nutrition Bonus: Vitamin A (38% daily value), Vitamin C (23% dv), Calcium (22% dv), Potassium (15% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 2 vegetable, 1 medium-fat meat, 1/2 fat

MWF Comment by Frankie Brown on November 26, 2011 at 1:10am

Ham, pineapple and asparagus crepes

Ingredients

6 asparagus stalks, halved
4 prepackaged crepes, each about 8 inches in diameter
8 ounces extra-lean ham, thinly sliced
1/2 cup crushed pineapple, drained of juice
1/2 cup shredded reduced-fat CoJack (Colby and Monterey Jack) cheese

Directions

Preheat the oven to 350 F. Lightly coat a baking dish with cooking spray.

In a pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the asparagus. Cover and steam until tender-crisp, about 2 to 3 minutes.

Heat the crepes in the microwave for 30 seconds to 1 minute, or according to the package directions. Place 2 ounces of ham, 3 steamed asparagus stalks, 2 tablespoons pineapple and 2 tablespoons cheese on each crepe. Roll up and place seam-side down in the prepared baking dish. Bake until the cheese melts, about 3 to 5 minutes. Serve immediately.

Nutritional Analysis
(per serving)
Serving size: 2 crepes
Calories 297 Cholesterol 142 mg
Protein 20 g Sodium 1,092 mg
Carbohydrate 20 g Fiber 1 g
Total fat 15 g Potassium 350 mg
Saturated fat 6 g Calcium 170 mg
Monounsaturated fat 6 g

Admin Comment by Bob Cheney on October 21, 2011 at 8:31am

B.L.A.T. Wraps

Ingredients

• 8 slices bacon
• 4 (10 inch) flour tortillas
• 4 tablespoons Ranch-style salad dressing
• 1 avocado - peeled, pitted and diced
• 1 tomato, chopped
• 1 cup shredded lettuce

Directions

1. Place bacon in a large, deep skillet. Cook over medium heat for 10 to 15 minutes, or until crisp. Drain, crumble, and set aside.
2. Warm tortillas in microwave oven for 30 to 45 seconds, or until soft. Spread 1 tablespoon Ranch dressing down the center of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the dressing. Roll the tortilla around the other ingredients.

 

Admin Comment by Bob Cheney on October 21, 2011 at 8:25am

Bacon Bean Stalks

Ingredients

• 1 pound fresh wax or green beans
• 6 bacon strips
• 1/4 teaspoon onion powder

Directions

1. Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8 minutes or until crisp-tender.
2. Meanwhile, in a skillet or microwave, cook bacon until partially cooked, about 3 minutes; drain on paper towels. Drain beans; place about 12 beans on each bacon strip. Position one end of beans so they are nearly even; cut about 1/4 in. from that end so stalks will stand when served. Wrap bacon strip around beans; secure with a toothpick. Lay stalks flat on an ungreased baking sheet. Sprinkle with onion powder. Bake, uncovered, at 400 degrees F for 10-15 minutes or until bacon is crisp.

 

Admin Comment by Bob Cheney on October 20, 2011 at 9:36pm

Dark Chocolate Truffles

Ingredients

• 2/3 cup heavy whipping cream
• 1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels
• Finely chopped toasted nuts, toasted flaked coconut and/or NESTLE® TOLL HOUSE® Baking Cocoa for coating truffles

Directions

1. Line baking sheet with parchment or wax paper.
2. Heat cream to a gentle boil in medium, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15 to 20 minutes or until slightly thickened.
3. Drop chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 minutes. Shape or roll into balls; coat with nuts, coconut or cocoa. Store in airtight container in refrigerator.

Admin Comment by Bob Cheney on October 16, 2011 at 2:39pm

Bob's Pork Roast

Ingredients

• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon fennel seed, crushed
• 1 tablespoon dried rosemary, crushed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 (3 pound) boneless pork loin roast

Directions

1. In a small bowl, combine the first six ingredients; rub over pork roast. Cover and refrigerate overnight.
2. Place roast on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1-1/2 hours or until a meat thermometer reads 160 degrees F, basting occasionally with pan juices. Let stand for 10 minutes before slicing.

Admin Comment by Bob Cheney on October 16, 2011 at 2:36pm

Apple Braised Pork

Ingredients

• 1 teaspoon dried thyme
• 1 teaspoon rubbed sage
• 1 teaspoon pepper
• 1 (3 pound) boneless pork loin roast
• 1 tablespoon canola oil
• 1 cup chopped onion
• 3 garlic cloves, minced
• 1 large apple - peeled, cored and chopped
• 1/2 cup frozen unsweetened apple juice concentrate, thawed
• 1/2 teaspoon salt

Directions

1. Combine the thyme, sage and pepper; rub over pork. In a Dutch oven, brown meat on all sides in oil; remove and keep warm. In the same pan, saute onion and garlic until tender. Add the apple, apple juice concentrate and salt; bring to a boil. Return meat to the pan. Cover and bake at 325 degrees F for 55-75 minutes or until a meat thermometer reads 160 degrees F, basting occasionally with juices.Remove to a serving platter and keep warm.
2. Pour cooking liquid into a measuring cup; skim off fat. Cool cooking liquid slightly; place in a blender or food processor. Cover and process until smooth. Serve with the roast.

 

Admin Comment by Bob Cheney on October 15, 2011 at 8:05am

FRIED SHRIMP (PRAWNS)
Ingredients

• 1 pound large shrimp, peeled and deveined and butterflied
• 1 quart water
• 1 1/2 cups cornstarch
• 2 eggs
• 2 cups fresh bread crumbs
• 5 cups oil for deep frying

Directions

1. Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
2. In a large bowl, pour in water and mix in cornstarch and eggs.
3. Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
4. Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.

Admin Comment by Bob Cheney on October 15, 2011 at 7:57am

Macaroni and Cheese

 

Serves 12, but easily halved 

8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni (or other small pasta shape)

1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Pour butter into bowl with bread, and toss. Set breadcrumbs aside. Pull out 1 1/2 cups of grated cheddar, and 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and reserve.

2. Fill a large pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside.

3. In a medium saucepan set over medium heat, heat milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

4. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

5. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Stir reserved macaroni into the cheese sauce.

6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. If after 30 minutes, it's not browned to your liking, broil the topping rather than leaving it in the oven, which may cause the pasta to overcook and sauce to dry out. Transfer dish to a wire rack to cool 5 minutes; serve hot.

MWF Comment by Frankie Brown on October 11, 2011 at 11:01pm

Salsa-Roasted Salmon



Ingredients

1 medium plum tomato, roughly chopped
1/2 small onion, roughly chopped
1 clove garlic, peeled and quartered
1 small jalapeño pepper, seeded and roughly chopped
1 teaspoon cider vinegar
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 or 3 dashes hot sauce
8 ounces center-cut salmon fillet, skinned (see Tip) and cut into 2 portions

Preparation

Preheat oven to 400°F.
Place tomato, onion, garlic, jalapeño, vinegar, chili powder, cumin, salt and hot sauce to taste in a food processor; process until finely chopped and uniform.
Place salmon in a medium roasting pan; spoon the salsa on top. Roast until the salmon is just cooked through, 12 to 15 minutes.

Nutrition

Per serving: 256 calories; 15 g fat ( 4 g sat , 4 g mono ); 62 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 24 g protein; 1 g fiber; 362 mg sodium; 545 mg potassium.

Nutrition Bonus: Selenium (60% daily value), Vitamin C (20% dv), Potassium (16% dv), Vitamin A (15% dv).

Exchanges: 1 vegetable, 3 1/2 lean meat

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