The next time you see veal cutlets on sale buy some and try this recipe. You can also make this recipe using pork cutlets which are much cheaper or if you are weird about eating veal. My husband loves veal and is always upset when we eat at an Italian restaurant and they don’t offer it! The nerve! I guess you can also make this with chicken cutlets as well but veal or pork is best. This is a very simple recipe and isn’t loaded with fat. A taste treat for everyone! It is sort of like a veal Marsala really but you can call it whatever you want as long as you make it!
1 pound veal or pork cutlets
6 tablespoons olive oil
1 garlic clove, minced
pepper to taste
½ cup sherry or dry white wine
2 tablespoons chopped parsley
8-12 mushrooms, sliced
1. If veal or pork is thick slice in half, carefully and place pieces between two pieces of wax paper or plastic wrap. Pound thin with a mallet or meat pounder to about ¼ inch. If you can get the cutlets that thin to begin with even better! Cover lightly with the flour.
2. Add oil to a large skillet and sauté the veal and garlic for 3-4 minutes on each side. Sprinkle with pepper. Add the sherry or wine, parsley and mushrooms. Simmer for 10 minutes.
3. Serve with any side you want. Potatoes, rice, pasta, broccoli, or any vegetable.
Ever have one of those days when you just want to clean everything out of your fridge but you can’t throw it away because it’s still ok to eat? I did that last week. I had a bunch of little containers with leftover veggies, leftover rotisserie chicken from the supermarket and a freezer full of turkey stock I made from the my Thanksgiving in July dinner. You can use whatever you have left in your fridge or freezer and it will be delicious! I had some frozen mushrooms also that I threw in. It was very tasty! We actually had it two nights in a row.
4 cups chicken or turkey broth or stock
1 8oz. package Tofu Shirataki Noodles, prepared according to package
4 cups mixed veggies of your choice (I used a mix of frozen chopped spinach, broccoli rabe w/chicken sausage, mushrooms, peas, green beans, onion and garlic), chopped into bite sized pieces
1-2 cups chopped leftover chicken, whatever you have is good
1 15-16oz. can cannellini beans drained and rinsed.
½ cup chopped parsley
2-3 tablespoons olive oil
1. Saute the chopped onion and garlic in the olive oil. When soft pour in broth and rest of the ingredients except for the beans, parsley and noodles.
2. Bring to a boil and then lower heat and simmer for about 15-20 minutes until everything is heated through.
3. Add the beans and noodles and continue to cook for another 5 minutes or so until the beans are heated through. Add the parsley and serve.
4. Serve with parmesan cheese if you like!
Makes 4-6 servings.
It’s 5 o’clock somewhere! I found this cocktail in the February 2010 issue of Coastal Living. (love that magazine!) We’ve made it a few times for us and friends. Needless to say it packs quite a punch. It looks so unassuming and innocent! The power in this cocktail is of course Limoncello, which if you remember has a whopping 26% alcohol in it. So along with the other ingredients it is over the top incredible! It does take some prep time so make sure you leave enough time to prepare it for yourselves or guests. You can serve this in tall glasses or champagne flutes or martini glasses. Whichever you have around. So before summer is gone, make a batch and sip and relax! We actually made these last on Valentine’s Day! Brought a batch over to our friends house and sipped them by the fire. Yes, in Florida! Lori and Mike have a beautiful house in Jensen Beach which has a great fireplace so we hung with them for a few hours and enjoyed the day. The drinks should have a slight frothy top if served immediately after blending. But since we had made these ‘to go’, they lost the head. (I hear you all laughing!) The 2nd picture is from the magazine.
6 ounces (¾ cup) limoncello
2 ounces (¼ cup) orange liqueur (Grand Mariner)
8 large strawberries, sliced
Prosecco or other sparkling wine
1. Combine the limoncello and orange liqueur in a small bowl. Stir in the strawberries and soak at least one hour. (We did this overnight!)
2. After the berries have soaked, purée the mixture in a blender. Strain if desired. (We tried both ways. Strained is a little better, no seeds etc)
3. Pour into 4 glasses. Top with Prosecco or sparkling wine. Serve immediately!
Makes 4 drinks!
See what happens when you drink a couple in front of a cozy fire!
Today I am being lazy. Hey it happens to all of us. I was looking at some food videos on SparkPeople site today and found many of them really cool and helpful! And since I am trying to lose weight (like always) I always look for the healthier recipes for stuff that can be not so healthy. These muffins may sound weird with the flax-seed but they are really good. Flax seed is very high in fiber and protein, both things that are great for eating healthier! I think I’m going to be posting a few other videos like this in the future so keep an eye open for them. I found out about SparkPeople Recipes from a friend at Weight Watchers many years ago and it is usually pretty good. People send in recipes for all kinds of stuff and it’s free to join. So for now, just sit back with a cup of coffee or tea and watch the video! It’s less than 5 minutes long and the muffins look so good!
I feel like today is a Monday! The job hunting takes up most of my mornings these days, leaving the rest of the day to do my endless list of “house” chores. Today I was supposed to clean up the office buried underneath the rubble. I started this finally at 6pm! And now I just remembered I forgot to post a blog recipe! So here I am, 7:23pm, starting my blog, and watching an episode of Roswell on Hulu.com (I love Hulu by the way!) I have an iMac and the screen is 21.5″ so watching a show and working is easy! So here goes.
Today’s recipe is another recipe from Dom DeLuise’s book “Eat This Too!” Normally when I see a recipe that has the word “smothered” in it I try and avoid it. Though this recipe is low-calorie and high in protein. It’s actually a very easy recipe to make and it won’t take up all your night cooking! Enjoy!
4 skinless, boneless chicken breasts
2 teaspoons olive oil
pepper to taste
4 garlic cloves, minced
1 onion, minced
¼ teaspoon paprika
2 tablespoons flour
1½ cups chicken broth
1 tablespoon soy sauce
18-20 mushrooms, sliced
4 cups cooked brown or white rice (I prefer jasmine brown rice)
2 teaspoons sesame seeds
1. Set chicken in deep broiling pan. Season with olive oil, pepper, garlic, onion and paprika.
2. Set broiler about 5 inches from heat. Broil chicken 3 minutes on one side, turn and broil one minute on the other side. Remove and set aside.
3. In a mixing bowl, stir flour into broth and soy sauce until flour dissolves. Add mushrooms. Pour the broth mixture into a saucepan and cook over medium heat while stirring constantly until sauce thickens.
4. Slice and arrange the chicken breasts on the rice and “smother” everything with the mushroom sauce. Sprinkle with sesame seeds.
Such a delicious hearty peasant dish. Love it on a cold fall day or anytime for that matter. It’s a cross between a soup and a stew. You can even add some cooked ditalini macaroni to this if you want to stretch it. Any small pasta will do. If I wasn’t so lazy I’d run out to the store right now and buy some escarole and make this tonight. Maybe tomorrow night. This is such an easy dish to make and so good for you as well. Escarole is overlooked at times, people are afraid of it. It is actually part of the endive family but is less bitter. With the right spices and sauce it is just heavenly. Mangia!
2 cloves garlic, minced
1 small onion, chopped
2 tablespoons olive oil
1 head escarole, washed very well and cut into pieces
1 carrot, sliced
1 cup chicken broth
1 15-16oz. can cannellini beans
grated Parmesan cheese
1. Saute the garlic and onion in the olive oil in a saucepan until translucent. Add the escarole, carrot and broth, bring to a boil. Once it boils simmer for 20 minutes.
2. Add the beans but do not stir them in. Cook for another 5 minutes. Stir gently to mix, then serve with grated cheese and if you like, a nice hot loaf of crusty Italian bread.
Every so often we get that craving for pancakes on the weekend. But trying to watch the carb and calorie intake makes it tough. This recipe only has 4 grams of carbs per serving! No joke. And they are actually very good! I know many of us have tried the “Atkins” pancake mix, or other low-calorie low carb mix over the years and they were all just a little on the bland side. Not this recipe, which I got from “George Stella’s Livin’ Low Carb” book. I actually use this cookbook quite a lot. This coming from a true carb hound. The recipes are great! This recipe I actually had all the ingredients so we tried them out. It actually calls for heavy cream and I didn’t have any so we used half-and-half instead and it was great. The other minor ingredient I actually did not have on hand was baking powder! So I found my ‘substitution’ chart and made my own! Just combine ½ teaspoon cream of tartar and ¼ teaspoon of baking soda. Voila, baking powder. And since I only needed ¼ teaspoon of baking powder it was perfect. Also, usually we have the sugar-free syrup in the house for the pancakes and waffles we sometimes have, but this time we used the amber agave nectar!
Delicious and so much better for you! We also have the light one as well. Found it cheap at Marshall’s! Go figure!
Cooking spray or butter (for pan)
2 large eggs
½ cup heavy cream (I used half-and-half and it was fine)
¼ cup water
1 teaspoon vanilla extract
½ cup soy flour
2 tablespoons sugar substitute (Splenda recommended)
1 tablespoon wheat or oat bran (I used wheat)
¼ teaspoon baking powder
½ cup fresh or frozen(thawed) blueberries
1. Grease a griddle or large skillet with cooking spray or butter and heat over medium heat for at least 5 minutes. The griddle should be very hot so that the pancakes don’t stick.
2. Mix all the ingredients except for the blueberries in a blender or food processor for about 15 seconds. Stop and scrape the sides and mix for another 15 seconds until well blended.
3. Pour about 12 little cakes onto the hot griddle (they should be about the size of the bottom of a soda can). Wait for the pancakes to bubble and then sprinkle with a few blueberries on each of them. Cook for a little longer, then flip with a spatula and cook for a few more minutes, until both sides are slightly browned. Serve hot with melted butter and syrup of your choice! You may have to do this in a couple batches.
Makes about 12 small pancakes. You can use other berries also just make sure you cut them up small enough to about the size of the blueberries.