Recipes

Marshmallow Crispy Bars

I think just about everyone out there has had Rice Krispie treats at one point in their life. Well today’s recipe is done completely in the microwave oven! No pots involved! The only pan used is the one we’re going to be cooking in! How cool is that! I am also going to give a few variations on the traditional kind. So get your microwave all cleaned up and let’s go! Oh and don’t forget to throw some flour on you and on your face to make it look like you slaved all day on these!

INGREDIENTS:

¼ cup butter or margarine (I would actually use a butter substitute, in stick form for this to save some calories)

5 cups miniature or 40 large marshmallows

¼ teaspoon salt

5 cups crispy rice cereal


DIRECTIONS:

1. Melt the butter in an 8 x 8 inch glass/ceramic dish on HIGH power for 45-60 seconds. Stir in marshmallows and salt.

2. Microwave 1½-2 minutes on HIGH power until soft and melted, stirring after 1 minute. Stir every 30 seconds until completely smooth.

3. Add the cereal, 1/3 at a time, stirring with a fork until well coated. Press into dish with the fork. Cool, then cut into 1¼ inch squares.

Makes 36 squares


VARIATIONS:

Marshmallow-Peanut Bars: Completely stir in 1 cup salted peanuts after the cereal.

Peanut Butter-Marshamallow Bars: Add ¼ cup peanut butter with the marshmallows.

Chocolate-Peanut Bars: Add ¼ cup peanut butter and ½ cup chocolate chips with the marshmallows.

Chicken Egg Foo Young

Egg Foo Young is a really good chinese dish. But I know how high in calories it can be so I usually stay away from it. My husband loves it too and usually gets the pork variety. This recipe can be made with pork, chicken, ham, or shrimp. Pretty much any protein you want to put in will work just fine. I took parts of this recipe from a Rachael Ray recipe as well as another recipe I had found. I left out what I didn’t like (yes, peppers! Eww…) and added my own touch. Another high calorie part of this recipe can be the sauce. Not in this recipe. There are a lot of ingredients and it does look daunting but give it a try. It’s not difficult and it will taste incredible! And it looks so good doesn’t it! If there are any leftovers they make a great breakfast too!

INGREDIENTS:

2 cups of egg substitute (I use the plain but you can substitute a flavored one if you like. )

1 cup chopped cooked chicken (leftover chicken is great for this)

1 cup fresh bean sprouts (A few big handfuls is good)

½ cup shredded carrots

¼ pound shiitake mushrooms, stemmed and thinly sliced (I used canned because the fresh were too expensive)

1 cup baby bok choy, shredded

1 8-ounce can water chestnuts, drained and finely chopped

1 bunch scallions, white and green parts, thinly sliced on an angle

1 inch fresh ginger root, peeled and grated, plus 2 thin slices

2 large cloves garlic, grated or minced

salt and pepper

1 tablespoon cornstarch

1 cup fat-free chicken stock or broth

¼ cup tamari (aged soy sauce, use regular low-sodium if you can’t find)

1 teaspoon hot sauce (more if you like a spicier sauce)


DIRECTIONS:

1. Preheat a griddle pan over medium heat and brush it with some olive oil.

2. In a large mixing bowl pour in the egg beaters, chicken, bean sprouts, carrots, mushrooms, bok choy, water chestnuts, scallions, grated ginger and garlic. Season with salt and pepper and mix until completely combined.

3. Using a large mixing spoon, drop about ½ cup of the mixture onto the preheated and oiled griddle. Cook the pancakes about 2-3 minutes on each side,until golden. (Careful flipping them, it’s a little tricky. Well it was for me anyway!)

4. In the meantime, combine the cornstarch with a splash of chicken broth/stock to dissolve it. Place the rest of the stock/broth, tamari, cornstarch, hot sauce and sliced ginger in a small pot. Bring to a boil and stir until thickened for about 3 minutes or until you can coat a spoon with it. Remove the sliced ginger and remove from heat.

5. Serve 2 pancakes per person with gravy poured over the top.

Serves 4

Scallops ala Mediterranea

I love coming up with dishes made with those delicious bay scallops. They are so versatile and full of protein and goodness! This dish was another dinner when I had no idea what to make and just looked in the fridge and freezer to see what was there. And voilà! A great hearty protein filled dinner that was easy to make. I used a can of mushrooms in this recipe because I had them in my pantry, if I had fresh I would have used them instead. I am also a big fan of the chicken sausages out there on the market. I used the sun-dried tomato ones in this recipe. So good and less of the bad things usually in sausage. I use al Fresco brand quite a bit. They are gluten-free and no preservatives added either! If you can’t find any ingredient you can always substitute it with something you do have. No worries! The dish looks a bit like the Italian flag in color! Green, white and red! Very colorful if I do say so myself! And it is even good as leftovers, though there usually isn’t too many leftovers in my house!

INGREDIENTS:

1 pound bay scallops

1 medium sweet (Vidalia) onion, chopped

3 cloves garlic, chopped

10 ounce package frozen chopped spinach, thawed (draining isn’t necessary as the liquid is good for this dish)

2 chicken & sun-dried tomato sausages, sliced and cut into bite size pieces

1 cup crumbled light feta cheese (or fat-free if you can find it)

¼ cup light sour cream

4 ounce can Portobello or shiitake mushrooms

1 cup grape tomatoes, sliced in half

3 tablespoons olive oil

Locatelli Romano cheese to top finished dish (remember we love cheese!)

DIRECTIONS:

1. In a large sauté pan heat olive oil and sauté onions for a few minutes till they start to soften. Add garlic and sauté till it starts getting a little translucent.

2. Add scallops and cook on medium heat for about 5 minutes, stirring occasionally. Remove scallops from pan and set aside.

3. Add the chopped sausage to pan, cook for about 5 minutes. Add the spinach and stir well, cook another 5 minutes.

4. Add the mushrooms to mix and lower the heat to medium low and cook another 5 minutes, stirring often.

5. Add the scallops back to pan, stir well. Add the tomatoes and sour cream. Stir well till heated. Add the feta cheese, stir and serve! Top with the romano cheese as needed!

Serves 2-4 (depends on how hungry you are!)

Savory Stuffing

Even though thoughts of Thanksgiving and turkey are months away it’s never too early to start thinking about stuffing! Stuffing comes in so many varieties so it’s nice to try some new ones every so often. And since we have plenty of time before the holiday season you can try it out now to make sure it’s a hit for your family. And who says you have to wait till Thanksgiving to have a great turkey dinner! I got this recipe from my leader at one of my Weight Watcher meeting several years ago. She had raved about it and I had to try it. It is delicious. It’s a lower calorie version as well so we can not feel so guilty eating it!

Photo is for illustrative purposes only

INGREDIENTS:

½  cup chopped onion

½ cup chopped celery

1 cup fat-free reduced sodium chicken broth

½ cup unsweetened apple juice

4 cups seasoned cubed bread stuffing mix (7 oz.)

½ cup diced unpeeled red apple

¼ cup toasted chopped pecans

2 tablespoons canola oil

1 cup dried cranberries (6 oz.)


DIRECTIONS:

1. Saute onions and celery in the canola oil.

2. In another pot bring the chicken broth and apple juice to a boil. Pour over the sautéed vegetables.

3. Mix bread, apples, cranberries and pecans into liquid ingredients.

4. Spray a 13 x 9 casserole dish (or any size dish it will fit in) with oil and place stuffing in it.

5. Cover and bake at 350ºF for 30-35 minutes.

Serves 12 (½ cup servings)

***ATTENTION*** CHECK OUT MY NEW WEBPAGE http://www.cucinadiandrea.com! It is still a work in progress but it will also link to this blog. Take a peek!

Italian Summer Wine Trilogy

Summer is officially here tomorrow. But for most of us it’s been here for weeks already. Especially in Florida. And when the heat of the summer takes over and everyone is enjoying outdoor parties, barbecues, deck parties etc. the last thing we want is a heavy wine. Which many Italian wines can be. But Italy also produces many varieties of lighter more refreshing wines which are perfect for a hot summer day on the veranda! I have only listed three wines which I think are best for the summertime. There are a couple other wines that are less known here in the U.S. and they are pretty hard to find so I will not list them. If I had to choose one of these three over the others, my vote is for Prosecco. Riondo Prosecco is our favorite.


Riondo Prosecco

PROSECCO: My favorite Italian wine for any season is actually a sparkling wine, Prosecco. Prosecco should be on everyone’s summer wine list, in my opinion. It’s made for the most part from the Prosecco grape which grows in the northern Veneto region of Italy in the foothills of the Alps. Sometimes the Prosecco grapes are mixed with a small amount of Pinot Grigio or Pinot Blanc grapes as well. Prosecco is made using the Charmat method rather than the Champagne method that the French use. The Charmat method lets the wine go through the second fermentation in pressurized tanks rather than in the bottles like champagne is done. No turning the bottles everyday like champagne. This method preserves the freshness and flavor of the Prosecco grapes!

Prosecco Grapes

Prosecco is usually very affordable, light and fun. Much easier on the wallet and palate than Champagne. The fizz in Prosecco is not overwhelming, it’s just right. It is usually dry with citrus (lemon and grapefruit) overtones and just a hint of honey. Did I mention I love Prosecco? You can serve it with pastas with light sauces, fish, seafood, salads etc. Pretty much everything goes with Prosecco if you ask me and John! It should be served well chilled! It’s best to serve Prosecco within 3 years of its vintage date but the higher quality ones can be aged up to seven years! Not in my house! We’re lucky if a bottle lasts a few days before we open it and drink it! The Venetians say Prosecco is an ideal appertivo or ombrette (pick-me-up). Remember you can also add fresh peach nectar to it and make…Bellinis!!! There are many brands on the market in all price ranges from $7+ usually. We have many favorites in all price ranges.


Pinot Grigio Grapes

PINOT GRIGIO: Pinot Grigio is one of the best known Italian white wines. It’s a light, dry wine with an almost lemony flavor with slightly nutty overtones. The Pinot Grigio grapes are also grown in the Veneto region (like Prosecco) as well as the Fruili region, both in northeastern Italy. Pinot Grigio is usually pale in color, almost straw-like and it’s best to drink it close to its vintage year. It’s not a wine you want to age. It’s best served with seafood, light pastas and cheese. I would stay away from acidic dishes such as vinegar-based salad dressing and citrus-based sauces. It’s not a good combo. It’s a great wine to have before dinner. In the United States Pinot Grigio is usually a summer favorite. It’s another wine that is very reasonable in price. You can get a good bottle for as low as $5 or $6 and of course the prices can get much higher.


Trebbiano Grapes

SOAVE: Soave is another well-known Italian white wine here in the United States. When I hear Soave I usually immediately think of Soave Bolla. The Bolla vineyards have made Soave a household name here. Soave is a light, crisp wine. It’s made from the Garganega and Trebbiano di Soave grapes that again grown in the Veneto region in northeastern Italy.  I’m sensing a trend here. Soave is produced as a still wine as well as sparkling or sweet wine as well. Most of the imported Soave we get here in the U.S. is the still variety. Soave usually has a slightly green color with very distinct perfume-like tones. It goes great with light pastas, salads or fish. Or just drink it on its own while sitting on the patio relaxing after a long hard day! I tend to favor the Soave over the Pinot Grigio myself.  It’s a little more fruity than the Pinot Grigio which is why I like it. Soave gets its name from a small town nestled among the vine-covered hills in the shadow of a handsome and well-preserved castle. Pretty cool! It is also a wine that should not be aged. Drink it no more than three years from its vintage year.

Garganega Grapes

Mussels Ala Genua

I never knew I liked mussels for most of my life until I had them at a friend’s house about 10 years ago. Who knew I’d love them so much! We have tried mussels in most of our favorite restaurants in our travels and have found such a range of styles and tastes! In Florida our favorite place to get mussels is at our favorite Italian restaurant EVO in Tequesta. (www.evoitalian.com). And strange enough our all time favorite place for mussels was in one of the oddest places you would think, North Conway, NH at a wonderful place called The Muddy Moose Restaurant and Pub (www.muddymoose.com)! We were there at the outlets a few years ago on while on our trip to Maine and decided to get a beer, they are a microbrewery also so they have great beers. We were hungry as well so decided to give their mussels a try and they were outstanding! Go figure, a local pub serving bikers and tourists and they all loved the mussels! A full pound of Maine mussels sautéed with garlic, shallots, white wine, butter, lemon juice and crushed red pepper. Incredible to say the least! We compare everything to theirs now. EVO’s recipe is fresh Prince Edward Island mussels pan sautéed with white wine, roasted garlic, pecorino romano and tossed with a touch cream, finished with fresh basil and toasted crostini. Also to die for! But mine is my own recipe and it’s still really good. I have been actually buying my mussels frozen from Wal-Mart, no joke. I get two whole pounds for $3.50! They are already cooked and frozen! And they are really good! Go figure! I always have some on hand in the freezer for a quick snack when company comes by. They don’t take too long to cook and they are pretty low-calorie too. It’s the cream sauces and bread that makes them higher in calories. Anyway, without further ado (as my Dad always says…) here’s the recipe.

INGREDIENTS:

2 pounds of frozen mussels

2 -15 ounce cans fire roasted tomatoes with garlic and basil

olive oil

3-4 cloves garlic, chopped

1 cup wine, red or white, which ever you have open

thin sliced italian bread toasted, if you wish

grated parmesan cheese


DIRECTIONS:

1. In a large sauté pan, pour enough olive oil to coat bottom of pan and heat on medium-high heat. Add garlic and sauté until lightly brown. Careful not to burn it.

2. Add the wine and sauté with garlic for a minute or so.

3. Add the tomatoes to pan and stir well. Cook for about 5 minutes until heated thoroughly.

4. Add the mussels and mix thoroughly. Cover and heat for about 7 minutes. Remember they are already cooked so don’t overcook.

5. Serve in a large bowl with parmesan cheese sprinkled on top.

Serves 6 (or 3 really hungry people!)

**Check out the Muddy Moose when in North Conway, NH!! You won’t be disappointed!

Linda’s Orange Razz Tini

As promised, here is the martini that my cousin Linda had several times when we ventured into the Tini Martini Bar (http://tini-martini-bar.com/) at the Casablanca Inn in St. Augustine. As I said John and I had stayed at the Inn 3 years ago and had fallen in love with the place. Especially after we found out they just opened a martini bar! We were sold. So when we went back the first time it was great. The martinis range from $10.50-$12.50. Yes a little on the higher end BUT they were definitely more than 6 ounce martini glasses. I would say 8 ounces and they filled them to the tippy top! None of this space at the top as most places do. So after we took Linda there the first time we knew we’d be back during our visit. And one afternoon during the daily thunderstorm at about 2pm, we sought shelter at our favorite bar. Thanks to our bartender Jason we were very happy indeed! Ghosts and all! So here is the tini martini that Linda had. I am using measurements that will make a 6 ounce martini. As always feel free to add more depending on your glass size!

INGREDIENTS:

3 ounces orange vodka

3 ounces raspberry vodka

Splash of Chambord

Splash of Cranberry Juice

DIRECTIONS:

Place ingredients in cocktail shaker filled half with ice and shake, shake, shake!! Strain and pour into a chilled martini glass. Garnish with an orange slice! Nice!

Makes 1 martini

Happy Hour in Hobe Sound

It’s Friday so that means it’s the weekend! Woo Hoo! Okay, yes, even without a job I still look forward to the weekends! And that means happy hour begins when John gets home! I will be posting today’s cocktail shortly but want to know what is everyone’s favorite cocktail, drink, wine, etc. If you have more than one, awesome! Let me know! If it’s a cocktail I will post a recipe of your fave in an upcoming entry. Just comment at the bottom of this blog and I’ll take it from there! Get writing! Or should I say drinking? It is after all, “Five O’Clock Somewhere!”

Piña Colada Cupcakes

One of my favorite drinks is the Piña Colada. And not one made from a mix either, made from scratch. The flavors are so much better. But like all things we LOVE to eat or drink, most likely it’s loaded with calories and fat. One way to get that coconut/pineapple fix is with cupcakes! Using lower fat items we can still get that piña colada taste with fewer calories. Granted, it is not the same as the real thing but it’ll do in a pinch! On average an 8 ounce piña colada has about 350 calories and over 10 grams of fat! One of these cupcakes has about 120 calories and about 2 grams of fat! You do the math! The cupcakes are sweet and I can’t wait to make them again!

(Photo for illustrative purposes only)

INGREDIENTS:

For Cupcakes:

2 cups moist-style yellow cake mix (½ of an 18.25 ounce box)

12 ounces crushed pineapple in juice (not drained)

½ teaspoon coconut extract

For Frosting:

4 ounces crushed pineapple in juice (drained)

1 sugar-free vanilla pudding snack

1½ tablespoons fat-free or light cream cheese, room temperature

1/8 teaspoon coconut extract

1 packet Splenda (sucralose)

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. In a medium mixing bowl, combine all frosting ingredients and mix till well blended. Refrigerate until cupcakes are ready to be frosted.

3. In a large mixing bowl, combine cake mix with pineapple. Add the coconut extract and mix until thoroughly blended.

4. Line a 12-cup muffin pan with baking cups. Pour cake mixture evenly into cups.

5. Bake for about 20 minutes, until a toothpick inserted into center of cupcake comes out clean.

6. Allow cupcakes to cool completely and frost. Refrigerate until ready to serve.

Makes 12 servings.

Sour Cream & Onion Tilapia

I made this dish for the first time last night and it was incredibly delicious! Quick, easy and healthy. Usually when I make tilapia I fry it with panko bread crumbs but I had just cleaned the stove and didn’t want the mess of oil all over it again! So I looked around online for tilapia recipes that were baked. I found quite a bit but none of them had everything I wanted so I took a little bit from a few of them and came up with this recipe. There were no leftovers and there was a request to make it again! Always a good thing! It is a light and refreshing twist on a baked fish dish. And did I mention it was really easy and quick? I wish I had leftovers for lunch! Cleanup was also a snap because it was all in one dish. I just served it with some veggies and dinner was served!

Sour Cream & Onion Tilapia

INGREDIENTS:

6-8 tilapia fillets

salt and pepper

½ cup light sour cream

1/3 cup light mayonnaise

2 tablespoons finely chopped red onion

1 tablespoon finely chopped fresh dill (1 tsp dried)

2 teaspoons chopped fresh parsley (1 tsp dried)

1 teaspoon garlic powder

1 tablespoon fresh lemon juice

Parmesan Cheese for topping

DIRECTIONS:

1. Heat oven to 350º. Grease or spray a 13×9 inch baking dish or baking dish large enough to hold the tilapia in a single layer.

2. Place tilapia in the baking dish and sprinkle with salt and pepper.

3. Combine remaining ingredients (except for parmesan cheese) and spread evenly over the fillets. Sprinkle the parmesan cheese evenly over the fillets.

4. Bake for 12-15 minutes or until the fish is cooked through and flakes easily with a fork. When done you can broil for a couple of minutes to brown the cheese on top if you wish.

Serves 3-4

1 … 22 23 24 … 33
Blog at WordPress.com.
Dining with Donald

Cruise Ship Recipes at Home

How do I Make That?

Rachael Ray

It's Not Just Popcorn!

Joanne Eats Well With Others

It's Not Just Popcorn!

Garlic Girl

It's Not Just Popcorn!

BuzzFeed - Tasty

It's Not Just Popcorn!

An Edible Mosaic™

It's Not Just Popcorn!

StephenKing.com - Latest News

It's Not Just Popcorn!

The Penny Hoarder

Food52

It's Not Just Popcorn!

Big Bear's Wife

It's Not Just Popcorn!

Ocean of Games- Free Download PC Games

It's Not Just Popcorn!

John Heald's Blog

The Weekend Gourmet

It's Not Just Popcorn!

Frugal Antics of a Harried Homemaker

It's Not Just Popcorn!

Skinnytaste

It's Not Just Popcorn!

What's Cooking at the Genua's?

It's Not Just Popcorn!

Marla Meridith - MarlaMeridith.com

www.chef-in-training.com/

The Pioneer Woman

Simply Recipes

It's Not Just Popcorn!

Budget Bytes

rasamalaysia.com

It's Not Just Popcorn!

Homemade In The Kitchen

Small Batch Recipes and Recipes For Two

overdeepblueseas

OVER DEEP BLUE SEAS BLOG @ WordPress.com

Sluggo's Escapades

What's Sluggo up to today?

Not Rachael Ray Blog

My Bizzy Kitchen

RavieNomNoms

A Girl, Her Blog, and Lots of Food Pictures!