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Thursday, June 30, 2011

Buttermilk Pancakes with Sizzle Peaches

If it is you aim to eat a healthier diet can butter be included? Yes because nothing else tastes like it and the main reason we eat is because things taste good or at least should taste good. So use a little butter (a little)!


Buttermilk Pancakes
A recipe for 6-8
1 ½ cup all purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 ¼ cups buttermilk
1 egg
3 tablespoons butter melted and a little extra for the griddle
1 tablespoon vanilla extract

In a bowl combine the flour, baking powder, salt and sugar. Make a well in the center and then add the milk, egg, butter and vanilla and mix until smooth.Next spoon the batter onto a hot griddle that has been brushed with a little butter(about 3-4 tablespoons per pancake) and cook on both sides for 3-4 minutes.

Peach Sizzle Topping
2 fresh peaches peeled and sliced
2 tablespoon brown sugar
1 ½ cups orange juice
1 pinch cinnamon

Peel, seed and dice the peaches then combine with the remaining ingredients in skillet over medium heat. Cook for 4-5 minutes or until the peaches are tender and serve hot with the pancakes.

Thai Inspired Chicken Satay

Most of my recipes are less that 7 or 8 ingredients but a few will necessarily have a few more and this is one of the. This Thai inspired dish is a great and tasty way to do chicken. This might even be a good change of pace for a summer barbeque. Fresh lemongrass is found in specialty markets and really sends the flavors soaring.


Marinade:
½ cup creamy peanut butter
3 ounces soy sauce
Juice of one lime
Juice of one lemon
2 tablespoons sesame oil
2 tablespoons brown sugar
2-3 tablespoons minced lemon grass
½ tablespoon chili paste
1 teaspoon freshly grated ginger
1 clove garlic minced
2 tablespoons chopped cilantro
Water if needed
2 pounds boneless chicken breast cut into strips
Wooden skewers as needed


Combine the peanut butter, soy sauce, lime juice, lemon juice, sesame oil, brown sugar, lemon grass, chili paste, ginger, garlic and cilantro together to form a paste. Add in a little water if needed to thin the mixture. Next add in the chicken and allow marinating for at least 1-2 hours or overnight. Next remove and place each chicken strip on a skewer and grill over hot coals for 4-5 minutes or until thoroughly cooked. Serve the chicken with peanut sauce. This dish is also great with pineapple or mango salsa


Peanut sauce:
1 cup peanut butter
¼ cup soy sauce
2 teaspoons red chili paste
2 tablespoons dark brown sugar
Juice of two limes
½ cup hot water


Combine the peanut butter, soy sauce, chili paste, brown sugar and lime juice and add in the water as needed to thin out the sauce.

Wednesday, June 22, 2011

Caribbean Roasted Chicken with Corn Relish

Carribean Roasted Chicken
1 pound of boneless chicken cut into strips
1 tablespoon olive oil
1 tablespoon jerk spice
½ tablespoons paprika
2 tablespoons fresh cilantro chopped

Sweet Corn Relish
1 tablespoon olive oil
½ diced sweet onion
½ cup diced green bell pepper
2 tablespoons chopped garlic
2 cups fresh or frozen corn kernels
1 ½ cups sliced grape tomato
¼ cup prepared salsa

Heat the oven to 400 degrees. Dry the chicken strips on a paper towel and set aside. Next toss the remaining ingredients together in a bowl then add in the chicken. Place the marinated chicken on a sheet pan and Bake for 15-20 minutes of until the temperature reaches 165 degrees. If you are planning to grill the Jerk spiced chicken the place each strip on a skewer and cook over high heat until 165 degrees.

While the chicken is roasting heat one tablespoon of olive oil in a sauté pan. Next begin to sauté the onion and bell pepper until just tender then add in the garlic. Next add in the corn kernels and continue to cook over high heat while stirring. Finally add in the grape tomatoes and the salsa sauce and bring to a simmer.

Saturday, June 18, 2011

Jicama Slaw with Mojo Dressing

A recipe for 3-4

Jicama also know as a Mexican turnip has become widely available in most supermarkets in recent years. It is white in appearance once peeled and a bit sweet. It can be eaten raw or cooked.


1 1/2 cups Jicama, peeled and thinly sliced
1 cup red cabbage, shredded
2 tablespoons cilantro, chopped
1/4 cup fresh lime juice
1/4 cup orange juice
2 teaspoons Dijon mustard
Cracked black pepper, as needed

In a large bowl stir together lime juice, mustard, and orange juice. Add vegetables and cilantro, tossing to coat, and season with cracked pepper to taste.
Slaw may be made 2 hours ahead and chilled.

Guacamole Chicken Salad

A recipe for 4-6 servings
If you don't like avocado try this anyway. Once you make it you will love it.


2 soft avocado peeled and mashed
¼ cup mayonnaise
½ cup red onion minced
¼ cup chopped red bell pepper
2 tablespoons minced jalapeno pepper
2 tablespoons garlic minced
Juice of one lime
1 tablespoon Dijon mustard
2 tablespoons chopped cilantro
1 pinch of salt
¾ cup dried cranberries
½ cup chopped pecans
1 dash of Worcestershire sauce
1 dash hot sauce
1 pound roast chicken shredded.

Combine the avocado, mayonnaise, onion, red bell pepper, Anaheim pepper, garlic lime juice and mustard in a bowl and stir to combine. Next add in the cilantro, salt, cranberries, pecans, Worcestershire and hot sauce then stir to combine.

Light Milk Shake

A recipe for 3-4

It is typical to hear folks say that an attempt to eat a lighter or healthier diet means eating bland foods. Nothing could really be further from the truth. It simply takes a little experimenting with different ingredients to get it just right. Here is just such a recipe.


2 cups light ice cream
1 cup fresh strawberries stemmed and sliced
1/2 cup fresh blueberries
1 banana peeled and chopped
¾ to 1 cup skim milk

Place all of the ingredients into a blender and pulse until the mixture is smooth. Add more milk or ice cream as desired to achieve proper consistency.

Note: any fruit may be added as desired to make the Light Milk Shakes

Sunday, June 12, 2011

Brussels Sprouts with Bacon

If you think you don't like Brussels Sprouts then you haven't tried them this way.


1 pound fresh Brussels sprouts
1 quart of boiling water or stock
Pinch of salt
2 tablespoons olive oil
¼ cup crispy rendered bacon
2 crushed garlic cloves
¼ cup thinly sliced red onion
2 tablespoons melted butter
Pepper to taste

Cut the Brussels sprouts in half and plunge into a saucepot of boiling water or stock. Cook until bright green and slightly tender then remove and reserve. Meanwhile heat the olive oil in a sauté pan and add in the Brussels sprouts sautéing for 4-5 minutes or until slightly brown. Next add in the bacon, garlic and onion and continue to cook for another 2-3 minutes. Finish with the butter and pepper to taste. Serve warm.

Wednesday, June 8, 2011

Chicken Saltimbocca

A recipe for 4

If you have ever wondered what chefs like to eat this is one of my favorites.


4 boneless chicken breasts (3-4 ounces each)
Black pepper
4 tablespoons Olive oil
½ cup onion sliced
2 cloves garlic minced
2 shallots slices
3-4 slices prosciutto ham chopped
1 medium tomato chopped
1-2 cups chicken broth
1 Teaspoon fresh thyme leaves
1 tablespoon cold butter


Season the chicken breast with pepper. Then heat two tablespoons of olive oil in a skillet over high heat and sauté the chicken breast on both sides until thoroughly cooked then reserve in a warm place. Next add another tablespoon of olive oil to the pan and begin to sauté the onion, garlic and shallot for several minutes, next add in the ham and tomato then cook for another couple of minutes. Finally add in the chicken broth, fresh thyme and butter then return the cooked chicken to the pan to heat through.

Tuesday, June 7, 2011

Classic Ratatouille

A recipe for 4-6

3 tablespoons olive oil
1 ½ cups onion diced
1 cup bell red pepper diced
2 cups eggplant diced
1 cup zucchini diced
1 cup yellow squash diced
4 cloves garlic sliced
2 pounds tomatoes peeled and chopped (Canned diced tomatoes will also work well)
3-4 tablespoons basil shredded
2 tablespoons parsley chopped
Salt and pepper to taste

In a large skillet heat the olive oil over medium high heat and cook the onion and bell pepper until soft and slightly browned. Next add in the eggplant, zucchini and squash and continue to cook for 5-6 minutes until soft. Next add in the garlic and tomatoes, reduce the heat to low and simmer for 25-30 minutes. Finally finish the ratatouille with the basil and parsley and adjust the seasoning with salt and pepper.

Wednesday, June 1, 2011

Cucumber Dill salad

A recipe for 6-8 servings

4 cup fresh cucumber julienne
¼ cup olive oil
½ cup rice wine vinegar
2 tablespoons cider vinegar
2 tablespoons garlic
½ cup onion sliced
¼ cup red bell pepper sliced
2 teaspoons dried dill weed
1 pinch salt

Method
Combine all ingredients in a bowl and toss
For best flavor chill several hours prior to use