Paula Deen’s Healthier Macaroni and Cheese recipe…

On October 24, 2011August 27, 2013 By Barbara StroudIn FOOD, Recipe1 Comment

3_029_1_Paula_Deen_Healthier_Mac_Cheese_MEDIA — Image: DoctorOz.com

Healthier Mac and Cheese recipe… hmmm. I know right now you’re thinking well how good can THAT be? Low fat cheese, yuck. Well, actually I’ve been making mac and cheese for years with Cracker Barrel 2% Extra Sharp cheese and it has FLA-VOR! I don’t quite have it down pat when it comes to making a rue and adding the cheese, it curdles, from what I’ve read I need to use a combination of different cheeses to prevent that from happening, and that’s exactly what she does. So give it a whirl! Thanks to the Doctor Oz Newsletter that sent this out and of course, thanks to Paula for another fabulous recipe!

Paula Deen’s Healthier Mac and Cheese

Dr. Oz challenged celebrity chef Paula Deen to transform her favorite dishes by cutting the calories and fat in half. By using low-fat cheese and milk, Paula Deen’s Healthier Mac and Cheese keeps all the cheesy flavor of the original recipe without destroying your diet.

| Print |

Ingredients

Makes 4-6 servings

2 cups whole wheat or regular elbow macaroni (8 oz)

2 cups shredded reduced-fat cheddar cheese (8 oz)

1/2 cup low-fat evaporated milk

2 large eggs, lightly beaten

1/4 cup reduced fat sour cream

1 tbsp Dijon mustard

1/2 tsp salt

1/4 tsp cayenne pepper

1/3 cup grated parmesan cheese

Directions

Preheat the oven to 350°F. Coat a 13×9-inch baking dish with cooking spray.

In a large pot of boiling, salted water, cook the macaroni according to the package directions. Drain well and transfer the pasta to a large bowl. Add the cheddar and stir until the pasta is coated and the cheese has melted.

In a medium bowl, whisk together the evaporated milk, eggs, sour cream, mustard, salt and cayenne pepper. Add the milk-egg mixture to the macaroni and cheese and stir well to combine. Scrape the mixture into the prepared baking dish and sprinkle the parmesan evenly over the top. Bake until golden brown and crispy around the edges, 35 to 40 minutes.

Reprinted by permission of Simon & Schuster, Inc, NY.

Catch you back here tomorrow!

Meatless Monday: Giada’s Pasta Ponza!!

On October 17, 2011December 8, 2013 By Barbara StroudIn FOOD, RecipeLeave a comment

If you’re on the Meatless Monday bandwagon, you don’t have to feel deprived. LOOK at this dish. This recipe is all good! Fresh simple ingredients, quick to throw together, not using many pots/pans. You’re simply roasting the tomatoes, cooking the pasta and mixing! This pasta paired with a nice fresh salad sounds TASTY! I’m going to serve mine on a salad plate to help trim calories. Our dinner plates these days I swear used to be platters back when I was young. You can load a lot of food on a modern plate… back to the salad plate for me! This recipe came directly from Giada’s website. ENJOY!

Pasta Ponza

Total Time: 23 min

Yield: 4 to 6 servings

Level: Easy

Ingredients

Butter for greasing
2 cups (12 ounces) red cherry or grape tomatoes, halved
2 cups (12 ounces) yellow cherry or grape tomatoes, halved
1/4 cup capers, rinsed and drained
1 tablespoon extra-virgin olive oil, plus extra for drizzling
1/2 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 1/4 cups (2 1/2 ounces) Pecorino Romano cheese, grated
1/4 cup chopped fresh flat-leaf parsley

Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.

Place the tomatoes, capers, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with olive oil and bake for 30 to 35 minutes until the top is golden. Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.

Place the pasta in a large serving bowl. Spoon the tomato mixture onto the pasta. Add the cheese and toss well. Thin out the sauce with a little pasta water, if needed. Season with salt and pepper, to taste. Sprinkle with the chopped parsley and serve immediately.

Print Recipe

Pasta Ponza is from Giada’s cookbook “Giada at Home: Family Recipes from Italy and California” available at booksellers everywhere! She’s got an amazing website as well, click HERE to check it out!

Catch you back here tomorrow!

Can’t get a good dinner quicker than this!

On October 12, 2011December 12, 2013 By Barbara StroudIn FOOD, RecipeLeave a comment

IMG-20111003-00819 — A quick and easy dinner - ready in no time!

Ooooh, Wild Alaskan Coho Salmon, Shells with Brie and Asparagus along with Martha’s Tomato, Basil and White Bean Salad. A delicious dinner that was quick to prepare. I had made the bean salad a little earlier in the day. It’s so easy and the taste is beyond belief (as I mentioned in Monday’s post), but the longer it sits the tastier it is! The salmon and the shells with brie/asparagus came directly from Trader Joe’s freezer section. AND the salmon is boneless and skinless as well. Fred cooked the salmon. I know a lot of people like it rare’ish… I like mine crispy with no chance of flipping around… this just had a little butter on it, then was sautéed in olive oil, with salt and pepper and a little squeeze of lemon juice toward the end. The frozen shells with brie I wasn’t sure about. It sounded good at the time, but hmmm, you never know. It was good! It’s a small package and says serving size is 2 and it was PLENTY! This is an example of a good dinner put together in no time! What are some of your favorite “quick to throw together” meals?? I’d love to know!

Catch you back here tomorrow!

Meatless Monday: Martha’s Tomato, Basil and White Bean Salad

On October 10, 2011December 8, 2013 By Barbara StroudIn FOOD, Recipe2 Comments

MarthasWhiteBeanSalad — Image: MarthaStewart.com

Let me start by saying. This. Is. Awesome. AND more importantly, I’m not really a bean eater. Some beans are OK, black beans, chili beans, but I don’t seek them out… this recipe changed my outlook on beans. This is one quick dish that is out of this world good. This tastes like it came straight from Italy. The only thing you heat is the oil and mainly to infuse the garlic into it. Trust me, this recipe will quickly become a family favorite!

Click HERE to go directly to Martha Stewart’s site to easily print the recipe, or see below… either way… ENJOY!

MARTHA’S TOMATO, BASIL and WHITE BEAN SALAD

Prep/10 min. Total Time/35 min. Serves: 4

Ingredients

2 cans (19 ounces each) cannellini beans, drained and rinsed
1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
1/2 cup fresh basil leaves, torn into 1/2-inch pieces
1 teaspoon coarse salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
3 small garlic cloves, minced

Directions

Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

A five star fall dessert… Cinnamon Apple Cake – from Cooking Light Magazine!

On October 5, 2011February 6, 2025 By Barbara StroudIn FOOD, Recipe6 Comments

Fall is in the air… or at least in Charleston, SC it will be soon! What do you think of when you think of fall? I think of apple cider, I think of Yate’s Cider Mill in Rochester, MI. One of my all time favorite places to grab some great crisp, sweet apples, a cup of apple cider, aaaaahhhhhh, and one of those sinful cider mill doughnuts rolled in granulated sugar and cinnamon. Ah, wish they were right around the corner, but its probably a good thing they are far away… VERY far away. If you want a dessert that isn’t too bad for you and has the bonus of making your house smell FAN-TAS-TIC! This is the recipe for you!

Continue reading →

Thanks to Paula Deen’s sons for a lighter fried chicken recipe!

On September 28, 2011August 27, 2013 By Barbara StroudIn FOOD, RecipeLeave a comment

recipe_0829_2_096_deenbrochicken — Image: DoctorOz.com

I am excited to try this… long ago, Oprah Winfrey had her chef, Rosie talk about the different recipes she made for Oprah, she then came out with a cookbook, I bought it and one of my favorite recipes was the unfried fried chicken. It was fabulous. This one is different and worth trying! This recipe came to me in an email from Doctor Oz. No, I don’t know Dr. Oz personally, but I do subscribe to his newsletter, full of fabulous information, and here’s a great recipe to try… It’s from Paula Deen’s sons… From the newsletter:

When Jamie and Bobby Deen heard how unhealthy Vita’s fried chicken recipe was, they had no choice but to show up at her door. Below is their alternate recipe: a healthy twist with un-fried chicken that still packs a satisfying crunch. Click here to purchase your copy of The Deen Bros. Get Fired Up.

Now… for the recipe! Click HERE to go directly to the link on Doctor Oz where you can easily print the recipe…

THE DEEN BROTHERS’ LIGHTER FRIED CHICKEN

Ingredients

Serves 8

8 skinless boneless chicken thighs, trimmed of all visible fat (about 1 1/2 lbs)

1/2 tsp Paula Deen’s House Seasoning (1/4 tsp salt, 1/8 tsp ground black pepper, 1/8 tsp garlic powder)

1/4 cup light mayonnaise

Zest and juice of 1 lemon

1 egg white

1/2 tsp hot sauce

1 1/4 cups cornflake crumbs

Directions

Preheat the oven to 375°F. Spray a large shallow baking pan with non-stick spray. Sprinkle the chicken with the house seasoning. In a large bowl, combine the mayonnaise, lemon zest, juice, egg white, and hot sauce. Add the chicken; toss to coat.

Place the cornflake crumbs on a sheet of wax paper. Dip the chicken into the crumbs pressing so the crumbs adhere. Place the chicken in the pan and lightly spray with nonstick spray.

Bake until the chicken is golden brown and cooked through, 40 – 45 minutes. Do not turn.

Nutrition Facts

Per Serving:

227 calorie

25g protein

11g total fat

3g saturated fat

4g monounsaturated fat

5g carbohydrates

0g fiber

0g sugar

13mg calcium

1mg iron

288mg sodium

87mg cholesterol

Original Recipe courtesy Paula Deen. Revised recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen.

Oh yum, does that ever sound good right now!

Catch you back here tomorrow!

Meatless Monday recipe… Penne with Spinach, Feta and Olives!

On September 26, 2011February 27, 2024 By Barbara StroudIn FOOD, RecipeLeave a comment

Here is a recipe that will make you flip. It’s so easy. It’s healthy. It’s QUICK and DELICIOUS. This is another good one from Cooking Light Magazine! If you need a meatless Monday meal, here it is! It’s great paired with a small salad… enjoy, it’s one of my favorites! Click HERE to go directly to the MyRecipes.com website so it’s quick and easy to print, or see below!

Penne with Spinach, Feta, and Olives

Ingredients

2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
3 garlic cloves, crushed
6 cups hot cooked penne (about 12 ounces uncooked tube-shaped pasta)
2 cups chopped spinach
1/4 cup chopped pitted kalamata olives
2 tablespoons capers
3/4 cup (3 ounces) crumbled feta cheese

Preparation

Combine first 3 ingredients in a large bowl. Add pasta, spinach, olives, capers, and cheese; toss well.

Cooking Light
MAY 1998

I said it was easy, didn’t I? Can’t get any easier than that! Catch you back here tomorrow!

Pan-Fried Pork Chops and Homemade Applesauce Recipe!

On September 21, 2011November 19, 2019 By Barbara StroudIn FOOD, RecipeLeave a comment

pork-chops-ck-1918517-l — Image: MyRecipes.com

You know sometimes how healthy, light fare just doesn’t sound very fair? That’s when you should make something like this. It’s still healthy, especially if you leave out the carbs (i.e. mashed potatoes swimming in butter). If you have a drawer full of apples that haven’t been eaten and are on their way to retirement this is a great recipe… It’s so tasty… From Cooking Light Magazine… Click HERE if you would like to be taken to the MyRecipes.com website to make it quick to print… and on to the recipe…!

Pan-Fried Pork Chops and Homemade Applesauce

Ingredients

Applesauce:
1 tablespoon butter
3 apples, peeled, cored, and coarsely chopped (about 4 cups chopped)
1/2 cup water
3 tablespoons sugar
2 tablespoons fresh lemon juice
1/8 teaspoon salt
Pork:
1/2 cup all-purpose flour
4 (5-ounce) bone-in center-cut pork chops
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil

Preparation

1. To prepare applesauce, melt butter in a medium saucepan over medium heat. Add apples to pan; cook 4 minutes, stirring frequently. Add 1/2 cup water, sugar, juice, and 1/8 teaspoon salt to pan; cook 25 minutes, stirring occasionally. Cover and cook 25 minutes or until apples are tender. Mash gently with the back of a spoon.
2. To prepare pork, heat a large nonstick skillet over medium-high heat. Place flour in a shallow dish. Sprinkle pork evenly with 1/2 teaspoon salt and pepper; dredge pork in flour. Add oil to pan; swirl to coat. Add pork to pan; cook 5 minutes or until golden. Turn pork over; cook 3 minutes or until desired degree of doneness. Serve with applesauce.

Cooking Light
SEPTEMBER 2009

Ahhh, so are you going to give it a whirl? You will be thrilled at how tasty this is! Catch you back here tomorrow!

Giada’s Carbonara… oh! What could be better for a meatless Monday?

On September 12, 2011December 20, 2013 By Barbara StroudIn FOOD, RecipeLeave a comment

OHMYGOSH. Does this ever look good! Perfect if you’re trying to skip meat one day a week. Have you noticed the latest trend where eggs are appearing on top of all kinds of dishes, salads, pasta, etc… very different indeed! I think it’s worth trying for sure! It’s not a light recipe, but great for a special occasion! To get directly to the recipe on Giada’s website click HERE). I pulled this recipe up on the Food Network’s website as well, I wanted to see what kind of reviews it received… EXCELLENT! All comments were out of this world good… Gotta love Giada AND the view out of her kitchen window! (Those who have watched her show know exactly what I mean!)…

From the book GIADA’S KITCHEN: If you’re looking for a low-fat dish, move on. My brother and sister and I craved this dish so often as kids that we finally learned to make it ourselves – it is actually one of the first dishes I ever made for myself. These days I consider it special occasion food, not everyday fare, and it’s especially good for Sunday brunch. Add champagne and a fruit salad and you’re done. The Basil Aioli keeps for up to a week in the fridge and it works as a dip for veggies, on eggs, or as a sandwich spread, too.

giada’s carbonara

ingredients

Makes 4 to 6 servings

Giada’s Carbonara 1 bunch asparagus, ends trimmed, rubber band left on 1 pound linguini 1 cup Basil Aioli 1 cup shaved pecorino, about 4 ounces ½ teaspoon salt ½ teaspoon freshly ground black pepper 4 tablespoons (½ stick) unsalted butter 4 to 6 large eggs Salt and freshly ground black pepper
Basil Aioli 1 garlic clove , minced 2 large egg yolks (see Note) 2 teaspoons Dijon mustard 1 teaspoon fresh lemon juice ¼ cup finely chopped fresh basil leaves ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1/8 teaspoon cayenne ½ cup vegetable oil ½ cup extra-virgin olive oil

instructions

Giada’s Carbonara Bring a large pot of salted water to a boil over high heat. Add the asparagus bundle and cook for 3 minutes Use tongs to transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Drain the asparagus, remove the rubber band, and cut into 1-inch pieces. Meanwhile, add the pasta to the same pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the basil aioli, asparagus, shaved cheese, salt, and pepper. Stir to combine and turn out onto a serving platter. Melt the butter in a medium skillet over medium-high heat. Add the eggs, sprinkle with salt and pepper, fry to your liking. Place the eggs on top of the pasta and serve immediately.
Basil Aioli Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be stored, covered, in the refrigerator for up to 3 days. There are some dangers associated with eating raw eggs, especially for those with compromised immune systems. To reduce the risk of salmonella or other food-borne illness, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells

Giada’s Carbonara

Bring a large pot of salted water to a boil over high heat. Add the asparagus bundle and cook for 3 minutes Use tongs to transfer the asparagus to a bowl of ice water and let sit until cool, about 5 minutes. Drain the asparagus, remove the rubber band, and cut into 1-inch pieces. Meanwhile, add the pasta to the same pot of salted water used to cook the asparagus and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large bowl. Add the basil aioli, asparagus, shaved cheese, salt, and pepper. Stir to combine and turn out onto a serving platter. Melt the butter in a medium skillet over medium-high heat. Add the eggs, sprinkle with salt and pepper, fry to your liking. Place the eggs on top of the pasta and serve immediately.

Basil Aioli

Combine the garlic, egg yolks, mustard, lemon juice, basil, salt, pepper, and cayenne in a food processor and run the machine to mix. With the machine running slowly drizzle in the vegetable and olive oil. Basil Aioli can be stored, covered, in the refrigerator for up to 3 days.

There are some dangers associated with eating raw eggs, especially for those with compromised immune systems. To reduce the risk of salmonella or other food-borne illness, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells

I know I’ve bought PASTURIZED eggs for a recipe long ago, I’m going to check to see if they’re still available… but if not, I’m throwing caution to the wind, ha ha… getting risky in my old age… I’ve GOT to give this recipe a try!

A peak out of Giada’s window… the ocean… that would be sweet! Although I probably wouldn’t get a lot of cooking done, ha ha…

Enjoy! Catch you back here tomorrow!

Steak fajitas… quick and easy! Delish!

On August 31, 2011December 8, 2013 By Barbara StroudIn FOOD, Recipe1 Comment

You know when you need to get out of a rut and try something different? Summertime is the hardest time for me, in the winter I can think up all kinds of things that bake, stew, roast, all with the oven on slowly making a meal into a masterpiece while heating the kitchen all at the same time. Then it’s summer. It’s hot and the last thing you want to do is spend too much time with the stove/oven on… enter FAJITAS. I usually make them with chicken, but on this day we needed a break from chicken. So I ran to the store and got 1/2# of flank steak. I whipped together a marinade in a ziplock with a clove or two of garlic (use the microplane!), some olive oil, and some lime juice (one nice big wedge squeezed into the bag). I then mixed the ingredients in the bag by mushing around with my hot little hands, then tossed in the hunk o’beef and let it sit and fester for a while (in the fridge of course!). Actually that night dinner plans changed so it sat in the bag for about 12 hours which was perfect! Fred threw the hunk o’meat on the grill, then right before it was ready he took it off, wrapped it in foil and allowed it to rest. Then we sliced it at an angle against the grain. We heated up some tortilla’s that we had, cut up some tomato, green onion, grated some cheddar and threw on a nice plop of greek yogurt! (We use it instead of sour cream). Oh, and we had some of that tasty salsa from Trader Joe’s… nice touch. It’s quick, you can put what you like on it, you can spice it up more (or less), add avocado, onions, etc. Use chicken, tofu, steak, fish or whatever else you may have. As they say… No rules, it’s just right.

Enjoy a fajita tonight! Catch you back here tomorrow!

What to do with your garden’s bounty? VEGGIE PASTA! Dinner this eve…

On August 24, 2011December 8, 2013 By Barbara StroudIn FOOD, Recipe1 Comment

IMG-20110802-00596 — The stars of the show...

Are you wondering what to do with a garden full of fresh veggies? Here is one quick and easy idea. What’s better is that this can be made with whatever you have on hand each day, so it’s completely different! Mushrooms, celery, walnuts, chicken, shrimp, hey… whatever you have will work! For this evenings meal, I have a zucchini, part of an orange pepper, some cremini mushrooms and some onion. Like I said, use what you’ve got…

Throw on a pot of water while you cut up the veggies. I like them cut small, my mom cuts big, it really doesn’t matter, do what you like (isn’t that liberating??)… Heat a skillet (you can use non-stick, I prefer a regular skillet or a cast iron skillet) with some olive oil, enough to lightly cover the bottom (don’t be too chintzy, you’ll need it to coat the pasta), toss in the cut up veggies (once you hear a SIZZLE when you slide a piece into the pan, cook it on medium high until it starts to get lightly brown… owwwwieee. you’re getting close to heaven now… won’t be much longer. Go ahead and toss the pasta into the boiling water. I usually use angel hair (capellini) because it cooks so quickly! Once the pasta is done, drain it well then toss it into the pasta and stir around. Turn the skillet off. I use tongs to coat the pasta with the oil and veggies. I realize I’m not giving amounts here, use what you like and whatever amount you like. You see what I used and that was for two people. I probably use about 1/3+ of a package of capellini… then sprinkle with PARMESAN… woohoo… you can also add fresh basil or any other herbs along the way. It’s hard to mess this up. It will become a go to meal when you can’t think of anything else to make (or don’t have time).

IMG-20110802-00598 — Tada... Dinner is served!

And there you have it… dinner is READY! As you can see in this picture I added a fresh cut up tomato.

Another option to change things up a bit… once the veggies are done, add the cooked/drained pasta, then add a few spoonfuls of PLAIN REGULAR yogurt (flavored is weird and Greek yogurt is too thick), stir it in with the veggies and pasta, then (hold on to your hat, this is the best part…) grate some pepper jack cheese over the top… throw a lid on top of the skillet just until the cheese melts… oh heavens. Tasty!

Catch you back here tomorrow!!

Quick and easy macaroni salad, perfect for a warm summer day!

On August 15, 2011December 8, 2013 By Barbara StroudIn FOOD, RecipeLeave a comment

Ahhh, who doesn’t love macaroni salad on a warm summer day? It’s so refreshing… and goes well with anything or all by itself. You can change this recipe to add more (or less) vegetables, add what you’ve got, I never make it exactly the same… Fresh dill (or whatever spice you like) always kicks it up a notch, makes it taste fresher… Made a note to pick up some fresh dill… I only had dried dill weed, but that worked just fine, you just have to use a lot of it!

SUMMERTIME MACARONI SALAD

Cook 2 cups macaroni (or similar shape) noodles as directed on package, then drain, rinse in cold water and set aside.

: Radishes, Orange Pepper, Celery and Hard Boiled Eggs

While the water is on, chop your veggies, whatever sounds good to you at the time… I used 2 stalks of celery, about a quarter of an orange pepper, about 8-9 radishes and three hard boiled eggs. Chop and set aside.

: Dressing for Macaroni Salad

Get the dressing mixed up. I used three big oversize spoonfuls of Hellman’s Canola Mayonnaise. If it’s not enough you can always plop in a little extra. To the mayo I add a quick pour of apple cider vinegar, add more if you like vinegar, less if you don’t, a tiny squirt of mustard, salt, pepper and dill. Stir until creamy and mixed.

MacSalad3 MixSeason 081511 — Stir macaroni into dressing and season with dill...

Now stir the macaroni that was set aside hangin’ out into the bowl with the dressing, stir it around good making sure to coat everything with the dressing, you don’t want any dried pieces of noodle. Blaaaah. Season with copious amounts of dill . Cover and refrigerate (unless you can’t wait… I couldn’t)… Now for the best part…

: Summertime Macaroni Salad

Pour yourself a nice cold drink, scoop out a little dish of macaroni salad and enjoy! It will put a smile on your face AND if you make it earlier in the day it keeps the kitchen nice a cool, no stove… yipeee!

Catch you back here tomorrow!

Photo blog HERE…

How to roast Cauliflower!

On August 10, 2011December 19, 2013 By Barbara StroudIn FOOD, HEALTH, RecipeLeave a comment

: Image: Food Network

I like cauliflower, always have. My husband on the other hand despises cauliflower, or rather, despised it… until he had it roasted (thank you Alison & Michael!) at a friends house one night… on our way home we were talking about the CAULIFLOWER, and there were many wonderful foods eaten that night but the darn cauliflower was a real surprise. It was sweet. Seriously sweet. We made it the next night and WOOHOO it was AWESOME, my husbands words at dinner: “I like this so much I could eat it every day” – well it’s on the menu at least once or twice a week, and given the 100+ degree temps that’s saying alot! Right now Fred is grilling some chicken, I’m roasting the cauliflower, I have cucumbers in Greek yogurt with apple cider vinegar, green onions and some dill, throw that with a small salad and woohoo, this is going to be one wonderful dinner! This recipe is from Emeril Lagasse, since I had garlic in the chicken I didn’t put it in the cauliflower, I also didn’t add the parmesan, didn’t need it, but may give a shot one day, here’s the recipe! Click HERE to go directly to the Food Network website for easy printing!

Oven-Roasted Cauliflower with Garlic, Olive Oil and Lemon Juice

Recipe courtesy Emeril Lagasse, 2003

Ingredients

5 to 6 cups cauliflower florets, about 1 1/2 inches in diameter (from 1 medium cauliflower)
1/4 cup extra-virgin olive oil
1 tablespoon sliced garlic
2 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons grated Parmesan
Chopped chives, for garnish

Directions

Preheat the oven to 500 degrees F.

Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper. Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

Give it a try, I bet you’ll love it as much as we did! Catch you back here tomorrow!

Meatless Monday… Giada’s Creamy Farfalle, with Cremini, Asparagus and Walnuts!

On August 8, 2011December 12, 2013 By Barbara StroudIn FOOD, Recipe4 Comments

GiadaCreamyFarfalleCreminiAsparagusWalnuts 080811 — Image: FoodNetwork.co.uk

I made this a few years ago and it was outstanding! I just now remembered it while trying to come up with a meatless recipe that I know you would all love! Trust me on this, it’s a WINNER with a capital W! It’s quick, easy and the taste??? Out of this world!! Pair with a small salad and whoa, it’s friends-come-over-to-dinner worthy! This is one of the most popular Giada De Laurentiis recipes. Dang she’s good!

Below is the recipe, or click HERE for the link to the Food Network page where you can print the recipe!

CREAMY FARFALLE WITH CREMINI, ASPARAGUS AND WALNUTS

Ingredients

Salt

1 pound farfalle pasta

3 tablespoons butter

1 pound cremini mushrooms, thickly sliced

1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces

1 cup mascarpone cheese

Pinch freshly grated nutmeg

3/4 cup walnuts, toasted

1/4 cup freshly grated Parmesan

Directions

Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle. Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.

Enjoy! Catch you back here tomorrow!

A hot hot day needs a cold cold dinner… SHRIMP to the rescue!

On August 3, 2011December 8, 2013 By Barbara StroudIn FOOD, RecipeLeave a comment

: Chilled boiled shrimp with homemade cocktail sauce

When the temperature soars the last thing in the world I want to eat is something hot OR something that requires turning on the stove/oven for more than a few minutes. This is what we eat most weekends and it’s fabulous! It couldn’t be easier either…it’s just boiled shrimp that has been chilled along with a homemade (always the best) cocktail sauce. If we’re really hungry that day we’ll pair it with some pimiento cheese and wheat crackers. Ohhh, our favorite summertime meal! If you’ve never boiled shrimp before read on! If you have, then I’ll catch you back here tomorrow!

Start with fresh local shrimp if at all possible. It’s truly the best!

SHRIMP COCKTAIL WITH HOMEMADE COCKTAIL SAUCE

If it’s a meal we usually get a pound of shrimp. Clean and devein it (or buy it that way!!)

Turn on a large pot of water, add a tablespoon of salt, once the water is boiling, add the uncooked shrimp.

Watch it until it turns bright pink, the size we get is I would say medium size and takes about 4 minutes… a little less for smaller shrimp a little more for larger shrimp. Medium sized is a good size for shrimp cocktail.

Now drain the shrimp and run cold water to stop the cooking process.

I then dump into a very cold bowl of water (water and ice) and let sit until shrimp is cold (few minutes). I also throw a lemon that I sqeezed into the the cold bowl of water.

While this is chillin’, make the sauce:

Into a little bowl pour between 1/4 cup and 1/3 cup ketchup (more or less depending upon how much cocktail sauce that you want to end up with). Then I squeeze a wedge of lemon and 2-3 spoonfuls (heaping, but depending on how you like it) horseradish, the good kind, the REAL horseradish, not a sauce with horseradish in it… pinch of salt and pepper, stir it together, put into a ramekin or small serving dish and stick it in the fridge.

Now empty the bowl of water and put the shrimp in a bowl (without water or ice), then cover with plastic wrap and put in the fridge until you’re ready to eat… you will not believe how good this is and how QUICK!

ENJOY! Catch you back here tomorrow!