Ingredients
1 tbsp butter
1 cup chopped onion
6 tablespoons ketchup, divided
2 tablespoons Dijon mustard, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 large egg, lightly beaten
3/4 pound lean ground beef
3/4 pound lean ground pork
Preparation
Preheat oven to 375°.
Melt butter in nonstick skillet over medium heat. Add the chopped onion, and sauté for 3 minutes. Combine the onion, 1/4 cup ketchup, 1 tablespoon mustard, mozzarella, and next 6 ingredients (mozzarella through egg) in a large bowl. Crumble ground meats over cheese mixture; stir just until blended.
Form mixture into a loaf and place it in a casserole dish coated with cooking spray. Combine 2 tablespoons ketchup and 1 tablespoon mustard; spread over top of loaf. Bake at 375° for 1 hour or until meat thermometer registers 160°. Let meat loaf stand in pan 10 minutes.
Cut into 12 slices and serve.
Friday, November 30, 2007
Thursday, November 29, 2007
Breaded Pork Chops with Sage & Thyme
One of my favorite pork chop recipes.
Ingredients
1 cup Italian bread crumbs
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
8 (2-ounce) boneless pork chops (1/4 inch thick)
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
2 teaspoons vegetable oil
Cooking spray
4 lemon wedges
Preparation
Place breadcrumbs in a shallow dish.
Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork.
Place flour in a shallow dish. Place breadcrumbs in another shallow dish. Place egg whites in a third shallow dish.
Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of chops with cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve with lemon wedges.
Yields 4 servings (2 pork chops each)
Ingredients
1 cup Italian bread crumbs
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried rubbed sage
1/2 teaspoon dried thyme
8 (2-ounce) boneless pork chops (1/4 inch thick)
1/4 cup all-purpose flour
3 large egg whites, lightly beaten
2 teaspoons vegetable oil
Cooking spray
4 lemon wedges
Preparation
Place breadcrumbs in a shallow dish.
Combine salt, pepper, sage, and thyme; sprinkle over both sides of pork.
Place flour in a shallow dish. Place breadcrumbs in another shallow dish. Place egg whites in a third shallow dish.
Dredge pork in flour, dip in egg whites, and dredge in breadcrumbs.
Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan. Cook 2 1/2 minutes or until lightly browned. Lightly coat surface of chops with cooking spray; turn chops over. Cook 2 1/2 minutes or until done. Serve with lemon wedges.
Yields 4 servings (2 pork chops each)
Friday, November 23, 2007
Salmon and Spinach Salad with Soy Vinaigrette
Dressing
3 tablespoons thinly sliced green onions
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon water
1 teaspoon sesame seeds, toasted
1 teaspoon bottled minced garlic
1 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
Salad
2 teaspoons dark sesame oil, divided
4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)
1 cup red bell pepper strips
1 cup (1-inch) sliced green onions
1 cup fresh or frozen corn kernels, thawed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 cups baby spinach
1 cup fresh bean sprouts
Preparation
Preheat broiler.
To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.
To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms, green onions, and red pepper strips. Sauté 8 minutes. Stir in corn; remove from heat.
Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.
Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.
Yields 4 servings.
3 tablespoons thinly sliced green onions
3 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon water
1 teaspoon sesame seeds, toasted
1 teaspoon bottled minced garlic
1 teaspoon dark sesame oil
1/4 teaspoon crushed red pepper
Salad
2 teaspoons dark sesame oil, divided
4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)
1 cup red bell pepper strips
1 cup (1-inch) sliced green onions
1 cup fresh or frozen corn kernels, thawed
4 (6-ounce) salmon fillets (about 1 inch thick)
8 cups baby spinach
1 cup fresh bean sprouts
Preparation
Preheat broiler.
To prepare dressing, combine first 8 ingredients in a small bowl, and stir well with a whisk.
To prepare salad, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add mushrooms, green onions, and red pepper strips. Sauté 8 minutes. Stir in corn; remove from heat.
Place the fish on a foil-lined baking sheet; brush evenly with 1 teaspoon oil. Broil 8 minutes or until fish flakes easily when tested with a fork.
Place 2 cups spinach on each of 4 plates; top each serving with 1/4 cup bean sprouts, 1/2 cup mushroom mixture, and 1 fillet. Drizzle about 2 tablespoons dressing over each salad.
Yields 4 servings.
Veal Scallops in Irish Whiskey Sauce
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground sage
1/4 teaspoon ground ginger
1 pound (1/4-inch-thick) veal scaloppine
2 teaspoons olive oil, divided
2 teaspoons butter, divided
2 tablespoons freshly chopped shallots
1 (8-ounce) package presliced mushrooms
1/4 cup Irish whiskey
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons sherry
2 tablespoons chopped fresh parsley (optional)
Preparation
Combine first 5 ingredients in a small bowl; sprinkle evenly over veal.
Heat 1 teaspoon oil and 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add half of veal to skillet. Cook 1 minute on each side or until lightly browned. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining olive oil, butter, and veal.
Reduce heat to medium. Add the chopped shallots and presliced mushrooms to pan, and cook 1 minute. Add Irish whiskey, scraping pan to loosen browned bits. Add broth and sherry; simmer 3 minutes or just until sauce begins to thicken. Return veal to pan. Cover and simmer 1 minute or until thoroughly heated. Place veal on a serving platter, and top with mushrooms and sauce. Sprinkle with chopped fresh parsley, if desired. Serve immediately.
Yields 4 servings.
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground sage
1/4 teaspoon ground ginger
1 pound (1/4-inch-thick) veal scaloppine
2 teaspoons olive oil, divided
2 teaspoons butter, divided
2 tablespoons freshly chopped shallots
1 (8-ounce) package presliced mushrooms
1/4 cup Irish whiskey
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons sherry
2 tablespoons chopped fresh parsley (optional)
Preparation
Combine first 5 ingredients in a small bowl; sprinkle evenly over veal.
Heat 1 teaspoon oil and 1 teaspoon butter in a large nonstick skillet over medium-high heat. Add half of veal to skillet. Cook 1 minute on each side or until lightly browned. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining olive oil, butter, and veal.
Reduce heat to medium. Add the chopped shallots and presliced mushrooms to pan, and cook 1 minute. Add Irish whiskey, scraping pan to loosen browned bits. Add broth and sherry; simmer 3 minutes or just until sauce begins to thicken. Return veal to pan. Cover and simmer 1 minute or until thoroughly heated. Place veal on a serving platter, and top with mushrooms and sauce. Sprinkle with chopped fresh parsley, if desired. Serve immediately.
Yields 4 servings.
Seared Mediterranean Tuna Steaks
4 (6-ounce) Yellowfin tuna steaks (about 3/4 inch thick)
1/2 teaspoon salt, divided
1/2 teaspoon ground coriander
1/8 teaspoon black pepper
Cooking spray
1 1/2 cups chopped seeded tomato
1/4 cup chopped green onions
3 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1 tablespoon extravirgin olive oil
1 tablespoon lemon juice
2 cloves chopped garlic
12 chopped pitted kalamata olives
Preparation
Combine tomato, green onions, parsely, capers, olive oil, lemon juice, garlic, olives, and 1/4 teaspoon salt. Set aside.
Heat a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt, coriander, and pepper. Coat pan with cooking spray. Add fish to pan; cook 1 minute on each side or until desired degree of doneness.
Yields 4 servings.
1/2 teaspoon salt, divided
1/2 teaspoon ground coriander
1/8 teaspoon black pepper
Cooking spray
1 1/2 cups chopped seeded tomato
1/4 cup chopped green onions
3 tablespoons chopped fresh parsley
1 tablespoon capers, drained
1 tablespoon extravirgin olive oil
1 tablespoon lemon juice
2 cloves chopped garlic
12 chopped pitted kalamata olives
Preparation
Combine tomato, green onions, parsely, capers, olive oil, lemon juice, garlic, olives, and 1/4 teaspoon salt. Set aside.
Heat a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 teaspoon salt, coriander, and pepper. Coat pan with cooking spray. Add fish to pan; cook 1 minute on each side or until desired degree of doneness.
Yields 4 servings.
Cavatappi with Vodka Cream Sauce
16 ounces uncooked cavatappi pasta
2 tablespoons butter
1 1/4 cup finely chopped onion
3 garlic cloves, minced
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 tablespoons all-purpose flour
2 tablespoons water
2 cups half-and-half
2/3 cup vodka
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (4 ounces) grated fresh Parmesan cheese
6-8 tablespoons finely chopped basil
Preparation
Cook pasta according to package directions. Drain.
Melt butter in a medium saucepan over medium heat. Add onion and garlic; cover and cook 3 minutes or until tender. Add tomato sauce and diced tomatoes; simmer, partially covered, 20 minutes or until thick. Combine flour and water, stirring with a whisk until smooth. Add flour mixture to pan; cook 1 minute. Add half-and-half, vodka, salt, and pepper; bring to a boil. Stir in cheese. Reduce heat to low; cook 3 minutes or until cheese melts, stirring frequently. Add pasta; toss to coat. Sprinkle with basil.
Yields 8 servings.
2 tablespoons butter
1 1/4 cup finely chopped onion
3 garlic cloves, minced
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 tablespoons all-purpose flour
2 tablespoons water
2 cups half-and-half
2/3 cup vodka
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1 (4 ounces) grated fresh Parmesan cheese
6-8 tablespoons finely chopped basil
Preparation
Cook pasta according to package directions. Drain.
Melt butter in a medium saucepan over medium heat. Add onion and garlic; cover and cook 3 minutes or until tender. Add tomato sauce and diced tomatoes; simmer, partially covered, 20 minutes or until thick. Combine flour and water, stirring with a whisk until smooth. Add flour mixture to pan; cook 1 minute. Add half-and-half, vodka, salt, and pepper; bring to a boil. Stir in cheese. Reduce heat to low; cook 3 minutes or until cheese melts, stirring frequently. Add pasta; toss to coat. Sprinkle with basil.
Yields 8 servings.
Saturday, November 17, 2007
Tequila Lime Shrimp
1 cup tequila
1/2 cup freshly squeeze lime juice (4-5 limes)
1/2 cup chopped cilantro
1/4 cup diced red onion
4 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1.5 pounds shrimp, peeled, deveined
Combine first 8 ingredients in a large casserole dish. Mix well. Add shrimp. Marinate 1 hour.
Heat large skillet over medium-high heat. Add shrimp and marinade. Cook 5 minutes or until shrimp is done.
Garnish with fresh cilantro and serve.
1/2 cup freshly squeeze lime juice (4-5 limes)
1/2 cup chopped cilantro
1/4 cup diced red onion
4 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1.5 pounds shrimp, peeled, deveined
Combine first 8 ingredients in a large casserole dish. Mix well. Add shrimp. Marinate 1 hour.
Heat large skillet over medium-high heat. Add shrimp and marinade. Cook 5 minutes or until shrimp is done.
Garnish with fresh cilantro and serve.
Friday, November 16, 2007
Pork Piccata
A simple, yet tasty pork piccata dish. Substitute veal or chicken cutlets for the pork, if preferred.
1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
8 thinly sliced pork tendorloin
2 tablespoons vegetable oil
4 tablespoons butter
1 1/4 cup dry white wine
3/4 cup chicken stock
2 garlic cloves, chopped
2-3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoon capers, drained
2 tablespoons cornstarch
3 tablespoons water
2 tablespoons chopped parsley leaves
Combine flour, 1.5 teaspoons of the salt, and pepper. Coat pork with flour mixture.
Heat the oil in a large skillet over medium-high heat until hot. Melt 2 tablespoons butter in the hot oil. Cook the pork until golden brown on both sides, about 90 seconds per side. Transfer pork to a plate and set aside.
Deglaze the pan with the white wine, scraping to remove browned bits from the bottom of the pan. Bring to a boil. Add the chicken stock, garlic, lemon juice, and capers when the wine has reduced by half. Cook for 5 minutes.
Combine cornstarch and water with a whisk. Slowly add cornstarch to mixture in the pan, stirring frequently, until pan mixture has thickened. You might not use all cornstarch mixture.
Whisk in the remaining 1/2 teaspoon of salt, remaining 2 tablespoons of butter and the chopped parsley. When the butter has melted, return the pork to the pan and cook until heated through, about 1 minute. Garnish with parsley sprigs and serve immediately.
1/2 cup all purpose flour
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
8 thinly sliced pork tendorloin
2 tablespoons vegetable oil
4 tablespoons butter
1 1/4 cup dry white wine
3/4 cup chicken stock
2 garlic cloves, chopped
2-3 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoon capers, drained
2 tablespoons cornstarch
3 tablespoons water
2 tablespoons chopped parsley leaves
Combine flour, 1.5 teaspoons of the salt, and pepper. Coat pork with flour mixture.
Heat the oil in a large skillet over medium-high heat until hot. Melt 2 tablespoons butter in the hot oil. Cook the pork until golden brown on both sides, about 90 seconds per side. Transfer pork to a plate and set aside.
Deglaze the pan with the white wine, scraping to remove browned bits from the bottom of the pan. Bring to a boil. Add the chicken stock, garlic, lemon juice, and capers when the wine has reduced by half. Cook for 5 minutes.
Combine cornstarch and water with a whisk. Slowly add cornstarch to mixture in the pan, stirring frequently, until pan mixture has thickened. You might not use all cornstarch mixture.
Whisk in the remaining 1/2 teaspoon of salt, remaining 2 tablespoons of butter and the chopped parsley. When the butter has melted, return the pork to the pan and cook until heated through, about 1 minute. Garnish with parsley sprigs and serve immediately.
Thursday, November 15, 2007
Roasted Yellow Pepper & Cilantro Pesto
This full flavored pesto goes great with fish or chicken.
Ingredients
1 large yellow bell pepper
1 clove garlic, chopped
1 tablespoon pine nuts
3/4 cup chopped fresh cilantro leaves
3 tablespoons grated Parmesan
1/4 - 1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
Broil the pepper for 10-15 minutes. Let it cool down, then remove the skin, and chop the pepper.
Add the chopped pepper, pine nuts, garlic, cilantro, and cheese to a food processor and pulse until combined.
Add the oil with the motor running until emulsified. Season with salt and pepper. Set aside.
Use as a topping with your favorite fish or chicken recipes.
Ingredients
1 large yellow bell pepper
1 clove garlic, chopped
1 tablespoon pine nuts
3/4 cup chopped fresh cilantro leaves
3 tablespoons grated Parmesan
1/4 - 1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Directions
Broil the pepper for 10-15 minutes. Let it cool down, then remove the skin, and chop the pepper.
Add the chopped pepper, pine nuts, garlic, cilantro, and cheese to a food processor and pulse until combined.
Add the oil with the motor running until emulsified. Season with salt and pepper. Set aside.
Use as a topping with your favorite fish or chicken recipes.
Pan Seared Mahi-Mahi with Roasted Yellow Pepper & Cilantro Pesto
This is a great recipe to make if you don't have much time to cook dinner and don't want to order take-out. Serve it with rice or stuffing and a salad.
Rub for Mahi-Mahi
1 tablespoon paprika
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1 teaspoon dark brown sugar
1/4 teaspoon ground red pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Mahi-Mahi
2 mahi mahi fillets, 8-10 ounces each
2 teaspoons olive oil
Rub
Cilantro leaves
For the rub, combine all ingredients in a small bowl and mix well.
For the pesto, follow the Roasted Yellow Pepper & Cilantro pesto recipe.
Pre-heat a grill or saute pan on the stove over medium heat. Brush fish with oil. Rub the non-skin side of the fish generously with the rub. Cook 3-4 minutes on each side or until desired degree of doneness.
Top each piece of fish with a few tablespoons of pesto. Serve the rest of the pesto on the side. Garnish with cilantro.
Rub for Mahi-Mahi
1 tablespoon paprika
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1 teaspoon dark brown sugar
1/4 teaspoon ground red pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
Mahi-Mahi
2 mahi mahi fillets, 8-10 ounces each
2 teaspoons olive oil
Rub
Cilantro leaves
For the rub, combine all ingredients in a small bowl and mix well.
For the pesto, follow the Roasted Yellow Pepper & Cilantro pesto recipe.
Pre-heat a grill or saute pan on the stove over medium heat. Brush fish with oil. Rub the non-skin side of the fish generously with the rub. Cook 3-4 minutes on each side or until desired degree of doneness.
Top each piece of fish with a few tablespoons of pesto. Serve the rest of the pesto on the side. Garnish with cilantro.
Friday, November 9, 2007
Seared Tuna with Wasabi Cream Sauce
The wasabi cream sauce really finishes off this dish. Serve it on the side for dipping or drizzle it top of the tuna.
I like to sear my tuna so it is still raw in the center but this recipe works just as well if you want to cook your tuna differently.
Ingredients
2 tablespoons water
Preparation
Combine first 5 ingredients; rub over tuna. Cover and chill 30 minutes. Combine wasabi and water. Let stand 5 minutes. Stir in mayonnaise, sour cream, juice, and soy sauce.Heat a frying pan over medium high heat. Melt butter.
Place tuna steaks in frying pan. Sear tuna on each side for 1 minute or until desired degree of doneness.
Serve with wasabi cream; sprinkle with onions.
Pasta Risotto with Fennel
This recipe uses orzo (a type of pasta that looks like rice) instead of the more traditional arborio rice. I like using orzo instead of arborio because it makes the risotto less starchy. In fact, since I first made this recipe, i've switched to orzo for all of my risotto recipes.
Most of the fennel plant is used in this recipe. Even the fronds are used for garnish. Add more wine than chicken broth if you want to offset more of the licorice flavor from the fennel. When shopping for the leeks, you want to buy ones with as much white as possible. This is the part you chop up and cook.
This recipe tastes even better reheated the next day. So i'd suggest doubling it and enjoying it for lunch too!
Combine broth and wine; bring to a simmer in a large saucepan (do not boil). Keep warm over low heat (mixture will look curdled).
Melt 2 tablespoon butter in a medium sauté pan over medium heat. Add orzo to pan; cook for 2 minutes, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring mixture frequently until each portion of broth mixture is absorbed before adding the next (about 17 minutes total). Stir in leek mixture; cook 2 minutes. Remove from heat; stir in cheese, fennel fronds, and pepper.
Courtesy of: Lorrie Hulston Corvin , Cooking Light, MARCH 2005
Most of the fennel plant is used in this recipe. Even the fronds are used for garnish. Add more wine than chicken broth if you want to offset more of the licorice flavor from the fennel. When shopping for the leeks, you want to buy ones with as much white as possible. This is the part you chop up and cook.
This recipe tastes even better reheated the next day. So i'd suggest doubling it and enjoying it for lunch too!
Ingredients
5 tablespoons butter, divided
2 large fennel bulbs, (3 small) chopped
4 leeks (the most white as possible), chopped and rinsed well
2 teaspoon fennel seeds
1/2 teaspoon salt
6 cups fat-free, less-sodium chicken broth
2 cups dry white wine
16 oz (1 box) uncooked orzo
1/2 cup (1 ounce) grated pecorino Romano cheese
4 tablespoons chopped fennel fronds (optional garnish)
1/2 teaspoon freshly ground black pepper
4 leeks (the most white as possible), chopped and rinsed well
2 teaspoon fennel seeds
6 cups fat-free, less-sodium chicken broth
2 cups dry white wine
16 oz (1 box) uncooked orzo
4 tablespoons chopped fennel fronds (optional garnish)
Preparation
Melt 2 tablespoon butter in a large nonstick skillet over medium heat. Add fennel bulb, leek, and fennel seeds; cook for 2 minutes, stirring frequently. Stir in salt. Cover and cook 12 minutes or until fennel is tender, stirring occasionally. Set aside.Combine broth and wine; bring to a simmer in a large saucepan (do not boil). Keep warm over low heat (mixture will look curdled).
Melt 2 tablespoon butter in a medium sauté pan over medium heat. Add orzo to pan; cook for 2 minutes, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring mixture frequently until each portion of broth mixture is absorbed before adding the next (about 17 minutes total). Stir in leek mixture; cook 2 minutes. Remove from heat; stir in cheese, fennel fronds, and pepper.
Yield
8 servings (serving size: about 1 cup)Nutritional Information
CALORIES 366(22% from fat); FAT 9.1g (sat 4.7g,mono 2.1g,poly 0.7g); PROTEIN 12.7g; CHOLESTEROL 21mg; CALCIUM 172mg; SODIUM 660mg; FIBER 5.5g; IRON 3.7mg; CARBOHYDRATE 48.9gCourtesy of: Lorrie Hulston Corvin , Cooking Light, MARCH 2005
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