Steamed Baby Artichokes In Feta Vinaigrette
Baby artichokes are not really babies at all, but rather fully mature dwarf buds. They are plentiful from March through May. They are small enough to fit in the palm of your hand and fully edible. The fresh tang of the feta in the herb vinaigrette gives these artichokes a bright springtime character.
1/2 Cup Dry White Wine
3 Tablespoons Fresh Lemon Juice
1 Tablespoon Minced Shallot
6 Baby Artichokes (About The Size Of A Large Plum)
1/4 Cup Feta Vinaigrette
In a medium size saucepan combine the white wine, lemon juice and shallot. Snap off and throw away 3 or 4 outer leaves from each artichoke until the remaining leaves are pale green and tightly closed. Using a small paring knife, trim the base of the artichoke and peel the stem. Remove only a thin layer of tough outer skin and any discoloration. Cut the artichokes in half lengthwise and trim 1/2 inch off their tops. As you prepare them place the artichokes, cut side down, in the saucepan. Bring the wine liquid to a simmer over a medium high heat. Cover and steam the artichokes for 10 to 12 minutes until the flesh around the stem of each artichoke is easily pierced with the tip of a sharp knife. Drain the artichokes, arrange them cut side up on a serving platter and spoon a generous teaspoon of the vinaigrette over each artichoke half. Serve warm or at room temperature. Serves 4
Prime Rib Roast or Standing Rip Roast is a cut of beef from the rib section. The entire rib section comprises ribs six through twelve of the cow, but can comprise anywhere from two to seven ribs. A slice of Prime Rib will include portions of the “eye” of the rib as well as the outer, fat marbled muscle known as the “lip” or “cap.” The traditional preparation for this roast is to rub the outside with salt and seasonings and slow roast it with dry heat. In the U.S., it is common for barbeque purists to apply smoke to the uncooked rib roast at a low heat for 2 to 3 hours before dry roasting. In England, Yorkshire Pudding is often served as a side dish with Prime Rib.
3 1/2 Teaspoons Kosher Salt
1 1/2 Teaspoon Freshly Ground Black Pepper
3 Cloves Roasted Garlic
4 Tablespoons Softened Butter
1 Tablespoon Finely Chopped Fresh Thyme Leaves
1 Tablespoon Finely Chopped Fresh Rosemary
1 Prime Rib Roast of Beef (4 to 6 Ribs)
2 1/2 Cups Red Wine
2 1/2 Cups Beef Stock
Preheat the oven to 450° F. Place the garlic cloves in a small bowl and mash with the back of a fork until mostly smooth. Add softened butter, 1 teaspoon kosher salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat the mixture evenly over the top and sides of the roast. Season the roast all over with the remaining 2 1/2 teaspoons kosher salt and 1 teaspoon pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350° F and continue to roast to the desired degree of doneness. Roast 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 10 minutes before carving.
To make the au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup of the red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook for 5 minutes until the wine is reduced by half. Strain the sauce through a sieve to remove the solids before serving. Degrease if necessary. Servings 4 to 8 depending on how hungry you are!
Dark Chocolate Macadamia Nut Crispies
The toasted macadamia nuts and dark chocolate are what makes these treats sing. They’re sticky to make, but you’ll have fun licking your fingers!
1/4 Cup Unsalted Butter
2 Cups Dark Chocolate Chips
10 Ounces Marshmallows
8 Ounces Toasted Macadamia Nuts
6 Cups Rice Krispie Type Cereal
Preheat your oven to 350º F. Line a baking sheet with parchment paper. Place the whole macadamia nuts onto the baking sheet. Place into the oven for 10 minutes. Remove from the oven and let cool. Cut the macadamia nuts in half and set aside. In a large size saucepan melt the butter over a low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Add the macadamia nuts and dark chocolate chips. Immediately remove from the heat and stir in the rice cereal. Coat the cereal well with the melted marshmallow mixture. Using a silicone spatula, press the mixture evenly into a 13x9x2 inch pan that has either been greased or lined with parchment paper. You will need to work quickly. Let cool and then cut into squares. Makes approximately 24 squares.
This recipe is great for the slow cooker. If you have a busy week or busy weekend then let your slow cooker make this delicious Sausage Stew!
1 Diced Yellow Pepper
1 Diced Red Onion
4 Cloves Minced Garlic
2 Cups Cooked Kidney Beans
2 Cups Diced Tomatoes
4 Chopped Andouille Sausages
1 Cup Uncooked White Rice
8 Cups Chicken Broth
1 Teaspoon Kosher Salt
1 Teaspoon Thyme
2 Tablespoons Hot Sauce
Place the diced yellow and red onions into the bottom of your slow cooker. Add the minced garlic and the kidney beans. Stir. Add the diced tomatoes, chopped sausages, white rice, chicken broth, kosher salt, thyme and hot sauce. Mix well and cover. Cook on high for 5 hours. Ladle into bowls and serve with crusty bread. Serves 4
Pork Tenderloin In Mustard Sauce
This pork tenderloin is a big hit in my house and a perfect weekend dish. These spring days are numbered so let’s get these comfort food meals in before summer gets here.
2 Medium Size Pork Tenderloins
2 Tablespoons Kosher Salt
2 Tablespoons Freshly Ground Pepper
1/2 Cup Chopped Shallots
4 Tablespoons Butter
1 Cup Sliced Mushrooms
1/2 Cup Chicken Broth
1/2 Cup White Wine
1/4 Cup Dijon Mustard
1/4 Cup Sour Cream
Preheat your oven to 425º F. Smear the pork tenderloins with the kosher salt and pepper. Place the tenderloins into a large size (lined with parchment paper) baking pan and cook, uncovered, for 30 minutes. In a large size skillet sauté the shallots, in the butter, for 2 minutes over a medium heat. Add the sliced mushrooms and cook for 3 minutes. Add the chicken broth and the white wine. Turn the heat to low and cook for another 10 minutes. Stir in the Dijon mustard and cook for 1 minute. Add the sour cream and combine well. Cook for 3 more minutes. Remove the tenderloins from the oven and let rest for 15 minutes covered in a foil tent. Slice the pork into medallions and place onto a serving platter. Drizzle the medallions with the mustard sauce and serve. Serves 6
This recipe calls for a grill pan! No ifs, ands or buts about it.
1 Tablespoon Olive Oil
Two 1 1/2 Pound Ribeye or NY Strip Steaks
1 1/2 Cups Cherry Tomatoes
2 Tablespoons Olive Oil
2 Teaspoons Red Wine Vinegar
2 Sliced Shallots
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Rub both sides of your steaks with the meat rub of your choice and set aside onto a plate. Season your grill pan with 1 tablespoon of olive oil. Heat over a medium high heat until nice and hot. In a medium size bowl combine the cherry tomatoes, 2 tablespoons olive oil, red wine vinegar, kosher salt, freshly ground pepper and the sliced shallots. Place the steaks onto the grill pan and grill for 4 to 5 minutes per side for medium rare. Add the tomato mixture to the pan during the 2 minutes of cooking. Remove from the heat and transfer to a serving plate. Let the meat rest for 5 minutes. Slice and serve with the tomatoes & shallots. Serves 4
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/4 Teaspoon Paprika
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Freshly Ground Pepper
2 Teaspoons Kosher Salt
Mix all of the spices in a small size bowl. Rub onto the steak of your choice.
Here is a quick and light pasta salad that everyone will love. If you want to lower the calories then use a low-fat mayonnaise.
8 Ounces Regular or Whole Wheat Bow Tie Pasta
6 Tablespoons Mayonnaise
3 Tablespoons Red Wine Vinegar
3 Tablespoons Chopped Fresh Basil or 1 1/2 Teaspoons Dried Basil
2 Chopped Garlic Cloves
2 Sliced Cipollini Onions
1/4 Teaspoon Freshly Ground Pepper
12 Ounces Canned Tuna (Drained & Flaked)
1 Cup Thawed Frozen Peas
2 Cups Halved Cherry Tomatoes
1/3 Cup Chopped Red Onion
In a large size pot, filled with salted water, cook the bow tie pasta, over a high heat, to al dente. Remove from the heat and drain, but DO NOT rinse. Rinsing pasta is a big No No. Let the pasta cool for 5 minutes. In a large size bowl combine the mayonnaise, vinegar, basil, garlic and pepper. Mix well. Add the drained tuna, cipollini onions, thawed peas, halved cherry tomatoes, chopped red onion and the drained pasta. Mix very well and chill for 1 hour. Transfer to a serving bowl and serve either as a main course or as a side dish. Serves 4
There is a huge demand for “Skinny Cocktails,” but it’s not easy coming up with reduced-calorie cocktails. There are several lighter-calorie alcohol brands that have come onto the market in the past few years. Skinnygirl Vodka and Voli Light Vodka are two low-cal vodka brands that have become quite popular. Skinnygirl was launched by former Real Housewives of New York cast member Bethenny Frankel who sold it to Beam in March 2011. Voli is owned by singers Pitbull and Fergie. TY KU Sake is a low-calorie, gluten-free premium sake brand which is owned by singer/producer CeeLo Green and The Millionaire Matchmaker, Patti Stanger.
Gin & Lime Juice
1 1/2 Ounces Gin
3/4 Fresh Lime Juice
1 Teaspoon Simple Syrup
1 1/2 Ounces Seltzer Water
Add all ingredients except the seltzer water into a shaker. Shake and pour into a glass filled with ice. Top with seltzer water and garnish with a lime wedge. Serves 1. 155 Calories.
2 Ounces TY KU Sake
1 1/2 Ounces Light Rum
1/2 Ounce Lime Juice
1/2 Ounce Agave Nectar
Add all ingredients into a shaker. Shake and pour into a glass filled with ice. Serves 1. 163 Calories.
Light Bloody Mary
2 Ounces Low-Calorie Vodka
2 Ounces Tomato Juice
1/2 Ounce Fresh Lemon Juice
1/2 Teaspoon Worcestershire Sauce
1/2 Teaspoon Hot Sauce
1/8 Teaspoon Celery Salt
Add all ingredients into a shaker filled with ice. Shake and pour into a glass. Garnish with lime wedge, cucumber slice & celery stalk. Serves 1. 122 Calories.
While one cannot consider these “health drinks” these cocktails are less guilty alternatives to the cocktails that are heavy on calories. Stay on weight goal track with my Skinny Cocktails. You can have your “cake and eat it too!”
Vodka & Citrus Cocktail
2 Ounces Thyme & Citrus Blend
1 Ounce Vodka
1/4 Ounce Absinthe
Combine all ingredients in an ice filled shaker. Shake and pour into a glass. Tope with soda water. Serves 1. 200 Calories
4 Ounces Chilled Prosecco
1 Lime Wedge
Splash of Hot Sauce
Pinch of Sea Salt
Peel the cucumber and puree it in a blender. Strain the cucumber juice into a large glass. Top off with the prosecco. Finish with a splash of hot sauce and a pinch of salt. Gently stir to combine and garnish with a lime wedge. Serves 1. 130 Calories
Spring seems to be poking its head out and the weekend is here so why not sit outside this weekend and enjoy an evening cocktail. The problem is that mixed drinks have a lot of calories so here is a cocktail with just a fraction of the calories (under 200 calories) that a regular cocktail would have. Enjoy your weekend!
1 1/2 Ounces TY KU Citrus Liqueur
1/4 Ounce Silver Tequila
1/4 Ounce Agave Nectar
Squeeze of Lemon
Combine all of the ingredients in a shaker. Shake well. Serve on the rocks or blend with ice. Serves 1. 100 Calories
Skinny Gin & Grapefruit Cocktail
1 1/2 Ounces Gin
1 Ounce Sugar-Free Simple Syrup
3 Ounces Fresh Grapefruit Juice
Combine all of the ingredients in a shaker. Shake well. Pour into a glass filled with ice. Garnish with a slice of grapefruit. Serves 1. 110 Calories