Raisin Bread with Custard and Berries

This recipe came from the Orlando Sentinel, and was from there pulled from "A Well-Seasoned Kitchen".  This was so fresh, light and delicious.  I love it for breakfast, or as an afternoon summer dessert (BBQ, shower, etc).

Serves 12

Ingredients:

8 slices good quality cinnamon raisin bread
1/2 Cup butter, melted
4 eggs
2 egg yolks
3/4 Cup sugar
3 Cups whole milk
1 Cup whipping cream
1 Tbsp vanilla
3 Cups mixed fresh berries (blueberries, raspberries, chopped strawberries)
Confectioners Sugar

1.  Brush both sides of bread with the butter.  Line a 13x9" glass baking dish with bread slices.

2.  Whisk the eggs and yolks in a bowl.  Add the sugar, milk, cream and vanilla; whisk until well mixed.  Slowly pour through a strainer over the bread, covering evenly and completely.  If the slices float to the top of the egg mixture, gently press and hold them down with your finger.  Cover; refrigerate at least 2 hours or overnight.

3.  Heat oven to 350.  Allow baking dish to come to room temperature.

4.  Place the baking dish on a large rimmed baking sheet on the middle rack of your oven.  Pour 2 cups hot water into the baking sheet (around the baking dish).  Bake until lightly browned and eggs are cooked (it should spring back when you push lightly on the top), 30-35 minutes.  Cool slightly; top with berries and sprinkle with confectioners sugar.

Serve room temperature or cold.  (Keep refrigerated at all times).

Asparagus-New Potato Hash

This recipe came from Southern Living.  What a delicious, light and fresh recipe!  Great side dish to pass around the table.

Makes 8 servings (as a side-dish)

Ingredients:

1 lb small red potatoes
1 lb fresh asparagus
2 shallots, minced
2 tbsp olive oil
1 tsp chopped fresh thyme
1 tsp salt
1 tsp pepper
2 tsp fresh lemon juice
1/3 cup crumbled farmer's cheese (I used goat cheese)

1.  Bring potatoes and salted water to a boil in a dutch oven over med-high heat.  Cook 15 minutes or just until tender; drain well.  Cool and cut into quarters.
2.  Snap off and discard tough ends of asparagus.  Cut asparagus into 1/2" pieces. 
3.  Saute shallots in hot oil in a large non-stick skillet 1 minute.  Add asparagus, thyme, salt and pepper, and lemon juice; saute 2-3 minutes or until asparagus is crisp-tender.  Add potatoes, and saute 3 minutes until thoroughly heated.  Remove from heat, and sprinkle with cheese crumbles.

Salmon Escabeach

My mom's friend made this for her at a dinner party a few months ago and my mother just raved about it.  It sounded weird, but she told me to trust her as she made it for me one night.  Let me tell you - I am pregnant, and during my pregnancy I'm not that into fish (especially salmon).  I SCARFED this down!  It was delicious!!!!

Ingredients:

5-6 oz pine nuts
3 oranges, zested
5-6 garlic cloves
2 stalks celery, sliced thinly
2 fresh salmon fillets, skinned
1/2 Cup sliced green olives
1/2 Cup raisins
2 Tbsp capers
2 small cans mandarin oranges, juice drained
1 Tsp cider vinegar
EVOO
S&P

Method:

In a pan, cook celery, garlic and orange zest with a little olive oil and salt and pepper over medium-low heat until celery is tender.  Add pine nuts, olives, capers, raisins, orange segments, and cider vinegar.  Keep simmering on med heat.

In a separate pan, heat EVOO to medium and add salmon filets.  Cook 3-4 minutes until they brown nicely, then turn and cook another 2-3 minutes.  Top each filet with mixture.

Beef Wellington with Gorgonzola

Wow.  This was FANTASTIC.  Mouth-watering!  A little time consuming, but it's sort of nice to do a little preparation at a time, and not all at once.  Might want to start preparation on this recipe 3-4 hours before desired serving time.

Ingredients:

Four 1 1/2" thick center-cut filet mignons
2 Tbsp unsalted butter
2 Tbsp chopped shallots
2 Tbsp minced garlic
1 large egg
1 puff pastry sheet (from a 17 1/4 oz package frozen puff pastry) thawed
4 Tbsp fresh gorgonzola cheese
1/2 Cup beef demiglace
1/2 Cup madeiera cooking wine

Preparation:

Preheat oven to 425F.

Pat filets dry and season with salt and pepper.  In a shallow roasting pan, roast filets in the middle of the oven 10 minutes, set aside and cool.  (Filets will be baked again later).  Chill filets, covered, until cold about 1 hour.

In skillet, melt butter.  Add shallots and garlic and simmer until tender.  Set aside.

Lightly beat egg in small bowl to use as an egg wash.

On a lightly floured surface, roll out puff pastry sheet into a 14" square.  Trim edges to form four equal large squares.  Put 1 Tbsp gorgonzola in the center of each square.  Top gorgonzola with shallots and butter.  Top mixture with a filet, pressing down into the middle of the pastry square.  Wrap 2 corners of the pastry on top of the filet, sealing with egg wash.  Wrap remaining corners and seal in same manner.  Seal any and all gaps of filets with pastry and egg wash, and place in a nonstick baking pan, seam-side down.  Chill beef wellingtons loosely covered, about 1 hour.  Save remaining egg wash.

Preheat oven to 425F.  Brush top and sides of wellingtons with remaining egg wash.  Bake 20 minutes, or until pastry is golden on top and meat thermometer reads desired temperature (suggest med-rare or medium).

While beef is roasting, boil beef demiglace and madiera for 1 minute, then keep warm. 

Serve beef wellingtons with sauce.

Broiled Peaches with Bourbon Caramel over Vanilla Ice Cream

This recipe came from Cooking Light magazine, and it called for pineapple.  When I made it last summer, peaches were in season and the recipe sounded so good with peaches.  It was fantastic!  Such a nice treat!

1/2 Cup granulated sugar (or artificial sweetener)
3 Tbsp plus 2 Tsp bourbon, divided
3 Tbsp water
1 Tsp fresh lemon juice
1/4 Cup heavy whipping cream
1 Tsp vanilla extract
4 large peaches, rinsed, cored and sliced into 1/2" thick slices
cooking spray
3 Tbsp brown sugar
2 Cups vanilla ice cream

1.  Combine sugar, 3 Tbsp bourbon, water and lemon juice in a medium saucepan over med-high heat; cook 2 mins or until sugar dissolves, stirring constantly.  Bring to a boil; reduce heat to medium and cook without stirring about 10 mins or until golden.  Remove from heat.  Carefully add cream, stirring constantly (mixture will bubble vigorously).  Cool slightly.  Stir in remaining bourbon and vanilla.

2.  Preheat broiler to high.

3.  Arrange peaches on a foil-lined baking sheet coated with cooking spray; sprinkle evenly with brown sugar.  Broil 5 inches from heat for 12 minutes or until golden brown.

4.  Scoop ice cream into bowls, arrange peach slices on top.  Top with caramel sauce!  Serve immediately.

Broiled Parmesan Tomatoes

Such a delicious quick and easy snack, or a great side dish to pair with a juicy grilled steak!

Serves 2

Ingredients:

1 - 2 Medium Ripe Tomatoes (enough for 4 1/2" thick slices)
2 Tbsp margarine, melted
2 Tbsp lowfat mayonnaise
2 Tbsp shredded parmesan cheese
Salt & Pepper

Method:

Preheat oven to broil.  Slice tomatoes.  Melt margarine, and mix in cheese and mayo.  Spread evenly on top of tomato slices.  Broil in oven until brown and bubbly on top, about 5-6 minutes.  Sprinkle with salt and peper.

Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

I found this recipe on http://www.pinterest.com/ and saved it to try.  It is outstanding!  So light and fresh.  I used whole wheat cheese tortellini and it is truly delicious.

Serves 8 - 10

Ingredients:

6 Tbsp olive oil
1/2 Cup chopped fresh basil
3 Tbsp fresh lemon juice
1 shallot, minced
1 clove garlic, minced
1 Lb asparagus, tough ends trimmed and sliced thin on the bias
2 (9 oz) packages fresh cheese tortellini (whole wheat optional)
1/4 Cup pine nuts, toasted
1 pint grape or cherry tomatoes, halved
1 oz parmesan cheese, grated (1/2 Cup)

Method:


1.  Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 Tsp salt and 1/2 Tsp pepper together in a bowl.
2.  Cook the asparagus in 4 quarts boiling water seasoned with a dash of salt until tender, about 3 minutes.  Transfer the asparagus to a colander using a slotted spoon (do not discard boiling water) and run under cold water until cool.  Shake out any excess water and toss with vinaigrette.
3.  Return water to a boil and add a teaspoon of olive oil to prevent sticking.  Cook tortellini according to packaging.  Drain, and toss with asparagus and vinaigrette.  Refrigerate until ready to serve.
4.  Serve chilled.  Drizzle with additional olive oil, salt, pepper, lemon and parmesan.  Toss and serve.

Greens

Since being pregnant, for some reason I've not been able to stomach cooked vegetables.  Anyone who knows me knows that practically every night I eat some source of protein along with vegetables.  Knowing that my baby needs all the best nutrients, I turned to greens!  I mix 3 tsp with a large glass of cold water and CHUG IT.  It's not the greatest tasting stuff, but soooooo worth all the heath benefits! 

I urge you to get some and take it daily.  Especially if you don't eat enough vegetables.  (PS the berry flavor isn't so bad.....)

Purchase at your local health supplement store.

Veggie Wrap

Since I can no longer eat deli meat (during the pregnancy), this has been my go-to lunch!  I get all my raw veggies, it fills me up, and its easy and delicious!  Feel free to alter the veggies to your liking.  This is just how I like it!

Makes 1 Wrap

Ingredients:

1 Tofuyan Low-Carb Wrap (from Publix)

1 Slice Lacey-Swiss (Lowfat swiss from Publix deli)

2 Tbsp yellow mustard

1/2 Cup mixed greens

1 Tbsp chopped green onions

2 Tbsp chopped mixed bell peppers

2 Tbsp chopped cucumber

2 Tbsp shredded carrots

1 Tbsp chopped hot banana peppers

1 Small tomato, chopped

2 Tbsp deli dressing (or Italian dressing)

Layer all ingredients on the wrap and wrap it up!  I purchase packages of already chopped mixed bell peppers, green onions, and the bag of shredded carrots to save time.  You can find them in the produce section at Publix.

Almost Completely Sugar-Free Lemon Pound Cake

The original recipe for this came from my mom, and was always one of my favorite desserts.  Well, if you know me, you know I always try to "healthify" stuff.  Mostly so I can eat more of it.  I made this 90% sugar free, and it was fantastic!  I even sampled it on some friends and they all loved it!  It is such an easy recipe, and is a great item to have for company.  I love to have a slice with my morning coffee.  Yum!

Ingredients:

1 package sugar-free yellow cake mix
1 3.5oz package sugar-free lemon jello pudding
3/4 Cup vegetable oil
3/4 Cup water
5 eggs
2 large lemons
1 Cup powdered sugar
Strawberries or Raspberries * optional, for garnish

Method:

Mix together cake mix, pudding, water, oil and eggs with a beater for several minutes, until smooth and blended.  Pour into a greased bundt pan.

Bake at 350 for one hour.  Let cool; invert cake. 

Mix juice of 2 lemons with 1 cup powdered sugar.  Pour over cake.  Keep covered.  (Note - in this picture, I muddled some fresh raspberries and added them in the lemon/powdered sugar glaze).

Mama's Taco Salad

My mom used to make this when my brother Donny and I were kids.  We loved it then, and I love it now!  It came from her old Dayton cookbook, but I added a few ingredients, and of course tried to make it a bit healthier.  This makes a HUGE bowl!

Serves 4 - 6

Ingredients:

1.5 Lbs lean ground round
16 oz can crushed tomatoes
1 packet taco seasoning
dash of garlic salt
dash of salt
dash of pepper
dash of tabasco
1 4oz can drained chopped green chilis

1/2 head of romaine lettuce
1/2 head of iceberg lettuce
1 jalepeno, chopped and seeds removed

1/2 Cup corn
1/2 Cup rinsed and drained black beans
3/4 Cup shredded reduced fat 2% cheddar cheese
3/4 Cup shredded pepperjack cheese
1/2 Cup chopped green onions
2 Medium tomatoes, chopped
Fritos chips (about 2 cups)

Method:

Brown meat in pan over medium-high heat.  Add taco seasoning.  Add crushed tomatoes, chopped green chilis, garlic salt, S&P and tabasco.  Let simmer for 20 minutes, then remove from heat.

Chop iceberg and romaine, rinse and dry.  Layer the following: lettuce, jalepeno, corn, blackbeans, green onions and cheese. 

Pour the meat mixture evenly on top, then top with chopped tomatoes and fritos chips. 

Toss and serve!

Banana Nut Bread

This was very fresh and light tasting, a nice breakfast item.  Goes very well with morning coffee.

Ingredients:

2/3 Cup whole milk
1 Tbsp fresh lemon juice
2 1/2 Cups sifted cake flour (not self-rising; sift before measuring)
1 Tsp baking powder
3/4 Tsp salt
1/2 Tsp baking soda
1 Stick unsalted butter, softened
1 Cup sugar
2 large eggs
2 1/2 very ripe bananas
3 oz walnuts, chopped (1 cup)
1/4 Cup tubinado sugar

Method:

Put oven rack in middle position and preheat oven to 350.  Grease a 9x5" loaf pan and line bottom with wax paper, then grease paper. 

Mix together milk and lemon juice and let stand until milk curdles, about 1 minute.

Whisk together flour, baking powder, salt and baking soda in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at high speed until pale and fluffy, about 2 minutes.  Add eggs, 1 at a time, beating until combined, then beat in bananas until combined.  (Mixture will look curdled).

Add flour mixture to banana mixture alternatively with milk, mixing at a low speed just until batter is smooth.  Stir in walnuts.  Pour into loaf pan.  Sprinkle the top with turbinado sugar and bake until a wooden pick or skewer inserted into the center of the bread comes out clean, about 1 hour. 

Cool bread in pan on a rack 20 minutes, then invert bread onto rack.  Remove paper and turn bread right side up on rack to cool completely.

*Note*  Bread keeps wrapped in plastic wrap at room temp for 4 days, or frozen for 1 month.

Greek Yogurt Caesar Dressing

A nice healthy alternative!!  Loaded with protein, low in fat, and tastes just like the real thing!  (Well, not JUST like it, but it's really good and really good for you!)

Ingredients:

1/2 Cup plain nonfat greek yogurt
1/2 Tsp anchovy paste
1 Tsp fresh lemon juice
1 Tsp balsamic vinegar
1 Tsp dijon mustard
1/2 Tsp worcestershire sauce
1 Garlic clove
2 Tbsp parmesan cheese
Salt and Pepper

In a food processor, blend all ingredients.  Serve atop your favorite caesar salad ingredients!

Spicy Turkey Sausage and Spinach Lasagna

Fabulous!  Recipe from Bon Appetit

Serves 6 - 8

Lasagna Ingredients:

1 Tbsp olive oil
1 1/4 Lbs hot italian turkey sausages, casings removed
Spicy Tomato Sauce (recipe and ingredients below)
1 15oz container ricotta cheese (preferably lowfat)
1 10oz package frozen chopped spinach, thawed and squeezed dry
1 3/4 Cups grated parmesan cheese
2 large eggs
3 Tbsp whipping cream
1/2 Tsp dried basil
1/2 tsp dried oregano
1/2 tsp ground black pepper
9 uncooked lasagna noodles
3 Cups shredded provolone cheese

Spicy Tomato Sauce Ingredients:

3 tbsp olive oil
1 medium onion, chopped
6 garlic clovces, minced
1 tsp dried oregano
3/4 tsp dried basil
3/4 tsp dried marjoram
3/4 tsp dried crushed red pepper
2 28oz cans italian-style tomatoes
1 cup canned crushed tomatoes with added puree
1/2 cup dry red wine

Spicy Tomato Sauce Preparation:

Heat oil in heavy large saucepan over med heat.  Add onion, garlic, oregano, basil, marjoram and crushed red pepper.  Cover and cook until onion is translucent.  Add remaining ingredients, simmer and break up tomatoes while stirring occasionally, about 1 hour 15 mins.  Season with salt and pepper.  Set aside.

Lasagna Preparation:

Heat oil in large skillet over med heat.  Add sausages; saute until brown, using fork to break up meat into coarse pieces.  Add spicy tomato sauce.  Simmer 5 mins.

Position rack in center of oven.  Preheat to 375. Whisk ricotta, spinach, 1 cup parmesan, eggs, cream, basil, oregano and pepper in bowl.  Set aside.  Spoon 1 cup sauce over bottom of 13x9x2" glass baking dish.  Place 3 noodles over sauce in single layer.  Spread 1 cup sauce over noodles, then 1 cup ricotta mixture, then 1/4 Cup parmesan and 1 cup provolone.  Repeat the layers with three more noodles, 1 cup sauce, 1 cup ricotta, 1/4 cup parmesan and 1 cup provolone until dish is full.    Sprinkle remaining cheese over the top of the lasagna. 

Tightly cover dish with foil and bake 50 minutes.  Uncover and continue baking until noodles are tender and sauce/cheese is bubbly, about 25 mins.

Cheesy Potatoes

I'm sure you've all had either this recipe or something similar at some point in your life.  If you haven't, you need to!  This recipe comes from my mom and it is so delicious.  She always made it alongside ham on Easter, or with a tenderloin on Christmas Eve.  I made it with filets, green beans and a salad on Christmas.  It's so easy too - I made it ahead of time and froze it!  Then just pop it in the oven!  Everyone loves it :)

Serves 8-10

1 32oz bag frozen cubed potatoes
1 Pint sour cream.
2 Cans undiluted potato soup
1 10oz bar extra sharp cheddar, shredded
1 Tsp salt and pepper
1/4 Cup grated onion
1/2 Cup parmesan

Mix all ingredients thru onion, pour into greased 9x13" dish.  Sprinkle parmesan.  Cover and bake at 350 for 30 minutes.  Uncover and bake an additional 30 minutes, until cheese becomes brown and bubbly.

Mom's Famous Peanut Butter Balls

My mom has been making these forever and they are always a huge hit!  They are simply delicious, and the recipe makes a ton so they're great for a cookie party or for Christmas favors.

Makes about 5 dozen

Ingredients:

1 stick butter
2 cups plain creamy peanut butter
1 box powdered sugar
1/2 tsp vanilla
1 large pkg semi-sweet chocolate chips
1/2 stick parrafin wax

Method:

Set butter out to soften.  Mix butter with peanut butter, vanilla and powdered sugar.  Form into small balls (smaller than a golfball) and chill.  In a double-boiler, melt chocolate chips and wax.  Dip balls into chocolate mixture with a toothpick and set aside on wax paper.  Store in refrigerator.

White Chocolate Peppermint Bark

Mmmmm......mouthwatering.  A perfect holiday treat!

Ingredients:

1 Block white chocolate
1 Large, or 25 small red white and green striped candy canes, crushed into small pieces

Method:

Heat white chocolate in a double broiler over low heat until it is all melted.  Add crushed candy cane to the chocolate.  Make sure chocolate stays warm.  Pour mixture onto wax paper-lined cookie sheet, spreading thin with a spatula.  Place cookie sheet in freezer until the mixture has hardened.

Take out of freezer and crack into small pieces.  Remove was paper and store at room temperature.  (I like frozen chocolate, so I keep mine in a freezer bag and store in the freezer).

Cauliflower and Sprouts O'Gratin with Bacon

YUM.  What a delicious side dish!  I paired this with some juicy filets and it was absolutely heavenly!!  This recipe makes a huge amount (9x13" pan casserole), but you can alter to your liking.

Serves 10 - 12 (as a side dish)

Ingredients:

1 1/2 Lbs brussel sprouts, trimmed and quartered lengthwise through core
1 1/2 Lb head of cauliflower, trimmed and cut into small florets
2 3/4 Cup heavy whipping cream
1/2 Cup chopped shallots
1 Tbsp fresh chopped sage
6 slices bacon, cooked and crumbled
1 1/2 Tbsp olive oil
1/2 Cup plain breadcrumbs
1/2 Cup pine nuts, chopped and toasted
2 Tbsp fresh chopped italian parsley
1 1/2 Cups fresh grated parmesan cheese
1 1/2 Cups fresh grated romano cheese

Method:

Preheat oven to 375.

Wash and trim sprouts and cauliflower.  Place vegetables in a buttered 9x13" dish.  Set aside.

Combine cream, shallots, and sage in a saucepan.  Boil, then reduce heat and simmer until mixture is slightly reduced, about 10 minutes.  Set aside.

Heat oil in large non-stick skillet over med heat.  Add breadcrumbs; stir until slightly brown, about 5 minutes.  Transfer to bowl and cool.  Toss with pinenuts, parsley and bacon.

Sprinkle vegetables with salt and pepper, then pour the cream mixture evenly over veggies.  Add romano and parmesan cheese.  Cover with foil and bake for 35 minutes.

Uncover, top with breadcrumb mixture and bake uncovered another 10 - 15 minutes.

Chicken Parmigiana

A quick and easy, warm and comfy dish!  Serve with angel hair pasta, spaghetti squash (shown above) or a slice of garlic bread. 

Serves 4

Ingredients:

4 large chicken cutlets
Store bought marinara (or ingredients and recipe below)
3/4 Cup Italian breadcrumbs
1/4 Cup Olive oil
8 oz mozzarella cheese, shredded
1/2 Cup fresh grated parmesan cheese
1 Box whole wheat angel hair pasta

For marinara:

1 28oz can tomato sauce
1 28oz can diced or stewed tomatoes
1 garlic clove, minced
1 small onion, chopped
3 Tbsp fresh basil, chopped
2 Tbsp olive oil
1/4 Cup dry red wine
2 Tsp dried oregano
2 Tsp dried parsley flakes
1 Tsp crushed red pepper flakes
2 Bay leaves
Salt & Pepper

To make chicken:

Heat oven to 400 degrees.  Brush chicken with olive oil, and coat both sides with breadcrumbs.  In a skillet, cook chicken over med-high heat about 3 minutes on each side, until breadcrumbs are just toasted.

Place chicken in a 9x13" pan.  Top with shredded mozzarella, then pour marinara sauce over, and then top with parmesan.  Place in oven and bake until cooked through, about 5 minutes.

Cook pasta, and serve on the side, topped with marinara.

To make marinara sauce:

Cook olive oil and onions in a medium sized pot over low heat until translucent.  Add garlic.  Simmer for a minute.  Add in sauce, tomatoes, basil, wine, bay leaves and seasonings.  Simmer for at least 30 minutes.  Remove bay leaves before serving.

Haricots Verts and Grape Tomato Salad with Creme Fraiche Dressing

This recipe was absolutely fantastic.  I was practically scraping the bowl of the remaining green beans!  So delicious and simple! 

Serves 4

Ingredients:

1 Lb haricots verts, trimmed (or petite green beans)
1/4 Cup finely chopped fresh basil
2 Tbsp minced shallots
2 Tbsp fresh lemon juice
2 Tbsp creme fraiche (they didn't have it at Publix, so I used reduced fat sour cream)
1 Tbsp honey
1/2 Tsp salt
1 Pint grape or cherry tomatoes, halved
1 Tbsp toasted pine nuts (I didn't have any so I used toasted slivered almonds)

Method:

Cook beans in boiling water for 2 minutes, until crisp-tender.  Soak beans in ice cold water, drain.

Combine basil and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.  Add beans and tomatoes; toss gently to coat.  Top with toasted nuts.  Serve cold/room temp.

Sweet and Chunky Applesauce

This is a sweet recipe, and is delicious served hot or cold.  It is a versatile dish and would pair well with pork, steak, with cheese as a snack, on its own, or even hot on top of vanilla ice cream!  It was easy to prepare, and quite a tasty dish on a cool night.

Serves 4

Ingredients:

4 Large Honeycrisp, Gala or Golden Delicious apples, peeled, cored and chopped
2 Tbsp lemon juice

4 Tbsp butter or margarine

1/2 Cup packed brown sugar

1 Tsp vanilla extract

1 Tbsp Cinnamon

1 Tsp Apple Pie Spice

1.  Melt margarine in a pan over low-med heat.  Add chopped apples.  Add remaining ingredients.  Continue to stir on low-med heat until apples are soft, about 10-15 minutes.

2.  For a chunky version, use a potato masher and mash up the apples.  For a smoother consistency, place in a food processor and blend until smooth.

Serve warm or cold.  To make applesauce without the spices, leave out the vanilla and apple pie spice, and use half the amount of brown sugar and cinnamon.

Skirt Steak Chimichurri Cha Cha Cha!

I'm sure everyone has their own recipe for this, but incase you don't, here is a DELICIOUS, quick and SUPER EASY recipe!  This was seriously soooooo good and soooooo easy.  Enjoy!

Serves 4

Ingredients:

1.5 Lb Angus Skirt Steak (or enough for 4 people)
1 Cup packed italian flat leaf parsley
1/2 Cup packed fresh cilantro
1/3 Cup red wine vinegar
1/2 Cup olive oil
2 Garlic cloves, peeled
1 Tsp cumin
1 Tsp crushed red pepper
2 Tsp fresh lime juice
1 Tsp lime zest
Salt
Pepper

Method:

Turn on the grill to medium-high heat.  While grill heats, make the marinade by placing all ingredients (parsley through lime zest) into a blender or food processor.  Grate until it becomes a thick sauce.  Set aside.

Pat steaks dry and season with salt and pepper.  Grill steaks about 3-4 minutes on each side for medium-rare.  (Cook to your desired temp). 

Top steaks with chimichurri sauce and serve hot.

Raspberry Chipotle Marinade

Yep!  This is STORE BOUGHT!  No need for cooking!  This is a delicious marinade that I use for grilling chicken with.  Just put some chicken breasts in a freezer bag with some of this sauce, grill, and top with some more.  So delicious!!!

I bought it at Costco but they should have this or something simliar at your grocery store.

A Friday Night Favorite with Spinach and Cheese Stuffed Ravioli

This is an easy, delicious, and elegant side dish!  I pair it wish filet mignon, roasted asparagus, broiled tomatoes, or different favorite side dish.  This is so easy and sooooo good!  I purchase Monterey Pasta Co brand ravioli from Costco.  (You can probably find it or a similar type at your local grocery store).  The pasta is pre-cooked, so you just have to thaw and heat up.

Serves 4 - 6

Ingredients:

1/2 package (Coscto comes with two attached packages, use one full package), about 12-15 raviolis
1/4 Cup sun dried tomatoes
2 Tbsp chopped green onion
1 garlic clove, minced
1/4 Cup olive oil
1/4 Cup white wine
Fresh shaved parmesan cheese

Method:

Rinse pasta and drain.  Thaw thoroughly, about 15-20 minutes.

Heat oil and wine in a pan, add garlic.  Simmer on med heat about 5 minutes.  Add sundried tomatoes and ravioli.  Reduce heat to low-med.  Toss ravioli regularly, until thoroughly heated through, about 10 minutes.  Add green onions.  Season with salt and pepper, and sprinkle parmesan cheese on top.

Indian Spiced Carrot Soup with Ginger

I have a girlfriend who's taste for cooking I completely trust.  She lived in Connecticut for a while, so I figured she's have some good soup recipes.  Sure enough, she sent me this recipe, and it was fantastic.  I'll admit, it sounded a bit odd, and I'm not usually a fan of curry.  However, this was so delicious, easy to make, and my hubby even loved it!!! 

I served this as a starter, then followed with filets, asparagus, and stuffed ravioli.  (That recipe will come next!)

Thanks Mara!!!!!  :)

Serves 5 - 7

Ingredients:

1 Tsp coriander seeds* (or you can use ground coriander)
1/2 Tsp yellow mustard seeds*  (or you can use ground yellow mustard)
3 Tbsp peanut oil
1/2 Tsp curry powder
1 Tbsp minced peeled fresh ginger
2 Cups chopped onions
1 1/2 Lbs carrots, peeled, thinly sliced into rounds (about 4 cups)* (I purchased two bags of the crinkle-cut thin sliced carrot rounds from Publix to avoid having to peel and cut whole carrots)
1 1/2 Tsp finely grated lime peel
5 Cups low-salt chicken broth or vegetable broth
2 Tsp fresh lime juice
1 Tsp crushed red pepper
Plain yogurt for garnish* (I didn't use this - it looks pretty for guests, but I didn't want it to cool down the soup.  And if you let the yogurt sit at room temperature, it becomes runny).

Method:

Grind coriander and mustard seeds in a spice mill to fine powder. 

Heat oil in heavy large pot over medium - high heat.  Add ground seeds and curry powder; stir 1 minute.  Add ginger; still 1 minute.  Add next three ingredients. Sprinkle with salt and pepper; saute until onions begin to soften, about 3 minutes.  Add 5 cups broth; bring to a boil.  Reduce heat to med-low and simmer uncovered until carrots are tender, about 30 minutes.  Cool slightly.

Working in batches, puree in a blender or food processor until smooth.  Return soup to pot.  Stir in lime juice; season with salt and pepper and crushed red pepper, if desired.