Makes 4 servings Serving size:1 chicken breast half & 1 cup salsa
1 tablespoon chopped fresh oregano
1 tablespoon extravirgin olive oil
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
3 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
**Cooking spray**
2 cups (1/2-inch) cubed seeded watermelon
1 cup (1/2-inch) cubed peeled ripe mango
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped seeded jalapeño pepper (about 1 small)
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt
1 . Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally.
**Prepare grill**
2 . Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.
**Sweet watermelon perfectly complements the earthy spices—oregano, chili powder, and cumin— used to marinate juicy chicken breasts.
Prep /Total time Makes 4 servings (serving size :1 sandwich)
2 teaspoons olive oil, divided
12 ounces top round steak, cut into thin strips
1-1/2 cups thinly vertically sliced Vidalia or other sweet onion
1 teaspoon bottled minced garlic
1 (8-ounce) package presliced mushrooms
1/4 cup Madeira wine
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup (4 ounces) shredded reduced-fat cheddar cheese
4 (2-ounce) ciabatta rolls
1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add steak to pan; cook 2 minutes or until browned, turning occasionally. Remove steak from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; sauté 1 minute, stirring occasionally. Add mushrooms; sauté 6 minutes. Stir in wine; cook until liquid evaporates (about 1 minute). Add bell peppers; sauté 4 minutes. Return steak to pan. Stir in Worcestershire, salt, and black pepper; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle mixture with cheese; stir until cheese melts. Divide mixture evenly among rolls.
2. Cucumber salad:
Combine 1 thinly sliced English cucumber, 1/4 cup sliced red onion, 1 tablespoon sugar, 1 tablespoon cider vinegar, and 1/4 teaspoon salt.
TIP :
Don't leave cheesesteaks on the back burner. Bring them to the dinner table in this delicious, lightened recipe. Serve with a cucumber salad.
Prep / Total time :3 hours Makes 12 serving
Crust:
12.4 ounces all-purpose flour (about 2 3/4 cups), divided 1 teaspoon salt
2 tablespoons sugar
9 tablespoons frozen unsalted butter, cut into small pieces
1/4 cup vodka, chilled
1/4 cup cold water
Filling:
8 ounces dried peaches
1 cup water
1/2 cup orange juice
3/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon fat-free milk
1 large egg, lightly beaten
**Cooking spray**
1. To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 2 1/2 cups flour, salt, and 2 tablespoons sugar in a food processor; pulse 10 times. Add frozen butter, and process until mixture resembles coarse meal. Place food processor bowl and flour mixture in freezer for 15 minutes.
2. Place the bowl back on the processor. Combine vodka and cold water. Add the vodka mixture slowly through food chute, pulsing just until combined.
3. Divide dough into 12 equal portions. Shape each dough portion into a ball; flatten each ball into a 3-inch circle on a lightly floured surface. Roll each dough portion into a 5-inch circle, adding the remaining 1/4 cup flour as needed to prevent dough from sticking. Stack dough circles between single layers of wax paper or plastic wrap to prevent sticking. Cover stack with plastic wrap; refrigerate at least 2 hours or overnight.
4. To prepare filling, combine peaches, 1 cup water, orange juice, 3/4 cup sugar, and cinnamon in a medium saucepan. Bring to a simmer; cover and cook for 1 hour, stirring occasionally. Remove from heat, and mash with a potato masher; cool.
5. Preheat oven to 425°. Place a large foil-lined baking sheet in oven.
6. Remove dough from the refrigerator. Working with 1 circle at a time, spoon 2 level tablespoons peach mixture into center of each circle. Fold dough over filling; press edges together with a fork to seal.
7. Combine milk and egg in a small bowl, stirring with a whisk. Brush pies evenly with egg mixture. Cut three diagonal slits across top of each pie. Remove hot baking sheet from oven, and coat with cooking spray. Place pies, cut sides up, on baking sheet, and place on middle oven rack. Bake at 425° for 18 minutes or until lightly browned. Cool slightly on wire rack.
TIP:
Dried peaches make this dessert a year-round option. Keeping dough ingredients chilled at every step of the way ensures a crisp, tender crust that can stand up to the warm, gooey filling.
Prep /Total time : 1 hour - 10 minutes Serving size: 1 stuffed pepper --about 3 tablespoons sauce --1 lemon wedge
4 medium red bell peppers
1 teaspoon black pepper, divided
1/2 cup fat-free, lower-sodium beef broth, divided
1 cup cooked long-grain white rice, cooled
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 pound ground sirloin
2 cups water
1/2 cup chopped fresh parsley, divided
2 teaspoons olive oil
3/4 cup chopped onion
1 teaspoon minced garlic
1 cup canned crushed tomatoes
1/4 cup water
1/4 teaspoon sugar
1/4 teaspoon dried oregano
1/8 teaspoon crushed red pepper
2 tablespoons plain 2% reduced-fat Greek yogurt
4 lemon wedges
1. Preheat oven to 400°.
2. Cut tops off bell peppers; reserve. Discard seeds. Place peppers in a microwave-safe baking dish; cover with damp paper towels. Microwave at HIGH 6 minutes. Let stand 5 minutes.
3. Combine 1/2 teaspoon black pepper, 1/4 cup broth, and next 5 ingredients. Divide beef mixture among peppers; top with tops. Pour 2 cups water into dish; cover. Bake at 400° for 45 minutes. Sprinkle peppers with 1/4 cup parsley.
4. Heat a medium skillet over medium-high heat. Add oil to pan. Add onion; sauté for 8 minutes, stirring occasionally. Add garlic; sauté for 30 seconds. Add 1/2 teaspoon black pepper, 1/4 cup broth, tomatoes, and the next 4 ingredients; bring to a boil. Reduce heat; simmer 30 minutes. Stir in 1/4 cup parsley and yogurt. Serve with lemons.
TIP :
The Lebanese often use ground lamb, but this version of Lebanese Peppers calls for ground beef. The grains are precooked to ensure there are no crunchy bits in the flavorful meat mixture.
Prep / Total : 40 minutes Makes 4 servings ( serving size: about 1-1/2 cups)
4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
**Cooking spray**
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
TIP :
Add lots of color to baked ziti with summer veggies like squash, zucchini, and tomato.
Worthy of a special occasion
Makes 20 Servings
1 whole seedless watermelon (about 12 lb.)
5 cups each assorted prepared seasonal fruits such as cantaloupe and honeydew melon balls, blueberries, halved strawberries, cubed pineapple, diced mangos, sliced kiwis, sliced nectarines and seedless grapes
1 . Cut a small piece off one side of watermelon. Remove just enough to allow watermelon to sit flat, lengthwise; be careful not to break through rind. Score a line lightly around top third of watermelon (the line may be straight or serrated, as shown in photo).
2 Carefully cut through line. Scoop out flesh from base taking care to leave rind intact. Fill bowl with prepared fruit and serve .
I am "going" on a picnic and I'm bringing some delicious food beginning with the letter J, .... for Jersey Style Hot Dogs. For those of you who are familiar with Louise, the lovely lady from Months of Edible Celebrations, would know about this on-line picnic called, The Picnic Game, that Louise is hosting each June, with the final round-up on 1st July.
And I'm "going" on a picnic with Louise and all the lovely ladies who has joined in the fun. This is the first time that I've joined The Picnic Game. June 18th is International Picnic Day and Louise has invited us for a picnic game for the month of June. The game is played by selecting a letter and you are supposed to make some food beginning from your chosen letter, to the picnic. The chosen letter will be confirmed and assigned to each person by Louise, like in my case, I chose the letter J, and it is for Jersey Style Hot Dogs. And that's not all, each of us must list what the other persons before your are bringing! It is a fun on-line picnic game!
I am going on a picnic and bringing ...
I am going on a picnic and bringing ...
A...Aloo Gobi
B...Blueberry Cucumber Salsa
C...Crispy Curry Fried Chicken
D...Dying for Chocolate Cake
E...Elton Mess
F...Fish in a Jar
G...Golden Pillow Hee Ban
H...Hummingbird Cake
I....Ice Cream Sandwiches
J....Jersey Style Hot Dogs
K...Kahlua Mocha Ice Cream
L...Light and Soft Japanese Cheesecake
M...Ma'Moul ~ A Traditional Lebanese Cookie
N....Nettle Quinoa Tart
O...Oriental Pasta Salad
P...Pan de Mango
Q...Quinoa Pizza Balls
R... Rainbow Connection Cupcakes
S...Strawberry Yogurt Ice Cream
T...Telosma Cordata Eucheuma Jelly
U...U-Never Fail Cheesecake
V...Vanilla & Cream Cheese Pound Cake & Citrus Glaze
W...Watermelon Sorbet
X ...Ztra Good Walnut Apple Cake
Y...Yakon Kelp Soup
Z... Zucchine in Padella Con Aceto e Peperocino
Jersey Style Hot Dogs
Prep: 20 minutes Grill: 40 minutes Makes 12 servings
(10 cups potato mixture)
6 medium yukon gold potatoes (about 3 lbs) thinley sliced
3 large sweet red peppers , thinly sliced
3 large onions , peeled , halved and thinly slice
1/3 cup olive oil
6 garlic cloves , minced
3 teaspoons salt
1-1/2 teaspoons pepper
12 bun length beef hot dogs
**12 hot dogs buns split**
1 . In a large bowl , combime potatoes , red peppers and onions . In a small bowl mix oil , garlic , salt and pepper ; add to potato mixture and toss to coat . Transfer to a 13 x9-inch disposable foil pan ; cover with foil . Place pan on grill rack over medium heat ; cook covered 30 to 35 minutes or until potatoes are tender .Remove from heat .
2 . Grill hot dogs covered over medium heat 7 to 9 minutes or until heated through , turning occasionally . Place buns on Grill , cut side down ; grill until lightly tosted .
3 . Serve hot dogs in buns , topping each with 1/2 cup potato mixture . Serve with remaining potato mixture .
These dogs was born in northern New Jersey where hot dogs grilled with potatoes and onions were born . It's a combo you'll love .
I am "going" on a picnic and I'm bringing some delicious food beginning with the letter W, .... for Watermelon Sorbet. For those of you who are familiar with Louise, the lovely lady from Months of Edible Celebrations, would know about this on-line picnic called, The Picnic Game, that Louise is hosting each June, with the final round-up on 1st July.
And I'm "going" on a picnic with Louise and all the lovely ladies who has joined in the fun. This is the first time that I've joined The Picnic Game. June 18th is International Picnic Day and Louise has invited us for a picnic game for the month of June. The game is played by selecting a letter and you are supposed to make some food beginning from your chosen letter, to the picnic. The chosen letter will be confirmed and assigned to each person by Louise, like in my case, I chose the letter W, and it is for Watermelon Sorbet. And that's not all, each of us must list what the other persons before your letter, are bringing! It is a fun on-line picnic game!
I am going on a picnic and bringing ...
A...Aloo Gobi
B...http://chanknits.wordpress.com/2013/06/27/picnic-game-2013/
C...Crispy Curry Fried Chicken
D...Dying for Chocolate Cake
E...Eton Mess
F ...Fish in a Jar
G...Golden Pillow Hee Ban
H...Hummingbird Cake
I....Ice Cream Sandwiches
J....Jersey Style Hot Dogs
K...Kahlua Mocha Ice Cream
L...Light and Soft Japanese Cheesecake
M...Ma'Moul ~ A traditional Lebanese cookie
N....Nettle Quinoa Tart
O...Oriental Pasta Salad
P...Pan de Mango
Q...Quinoa Pizza Balls
R... Rainbow Connection Cupcakes
S...Strawberry Yogurt Ice Cream
T...Telosma Cordata Eucheuma Jelly
U...U-Never Fail Cheesecake
V...Vanilla & Cream Cheese Pound Cake & Citus Glaze
W...Watermelon Sorbet
X ...Xtra Good Walnut Apple Cake
Y... Yakon Kelp Soup
Z..Zucchine in Padella con Aceto e Peperoncino
WATERMELON SORBET
Makes about 1/2 gallon
3 cups water
1 cup sugar
4 cups seeded, chopped watermelon
1/4 cup lime juice
1. Bring 3 cups water and sugar just to a boil in a medium saucepan over high heat, stirring until sugar dissolves. Remove from heat. Cool.2. Process sugar syrup and watermelon, in batches, in a blender until smooth. Stir in lime juice. Cover and chill 2 hours.3. Pour mixture into the freezer container of a 1-gallon ice-cream maker, and freeze according to manufacturer's instructions.
Here's some different varieties:
***Grapefruit Sorbet: Substitute 3 cups fresh grapefruit juice and 1 teaspoon chopped fresh mint for watermelon and lime juice. Proceed as directed.
***Pineapple Sorbet: Substitute 2 cups chopped pineapple for watermelon and lime juice. Strain and discard pulp after processing mixture in blender, if desired. Proceed as directed.
***Lemon Sorbet: Substitute 1/2 cup fresh lemon juice and 2 teaspoons grated lemon rind for watermelon and lime juice. Proceed as directed.
***Orange Sorbet: Substitute 3 cups fresh orange juice and 2 teaspoons grated orange rind for watermelon and lime juice. Proceed as directed.
***Strawberry Sorbet: Substitute 5 cups fresh or frozen strawberries and 2 tablespoons lemon juice for watermelon and lime juice. Proceed as directed.
***Cantaloupe Sorbet: Substitute 4 cups chopped cantaloupe for watermelon and lime juice. Proceed as directed.
***Cherry Sorbet: Substitute 1 (6-ounce) can frozen lemonade concentrate, prepared, and 1 (16-ounce) jar maraschino cherries for watermelon and lime juice. Strain and discard pulp, if desired. Proceed as directed.
***Raspberry Sorbet: Substitute 5 cups fresh or frozen raspberries for watermelon and lime juice. Proceed as directed.
You are the greatest 'mama' and 'aunt' who is giving us a sweet memory of a pleasent childhood , free from grief and worry .
We are so grateful to you and more we should , what you given us , we can never repay .
Thanks for so much affection and care .
Today on your birthday we wish endlesss hapiness for you on your 'Birthday.'
Jonny , Sha , Jenny , Man Carano
Chris , Sherlyn , Bubba Landieu
CC , Robert,Jr. Lynn Johnson
Many more to numerous to mention.
Prep : 35 minutes Cook : 3 hours
2-1/4 cups dry red wine, divided
2-1/4 cups beef broth, divided
2 garlic cloves, chopped
1 teaspoon ground allspice
1/2 teaspoon ground ginger
4 pounds beef short ribs, trimmed and cut in half 1 teaspoon salt
1 teaspoon pepper
1/2 cup all-purpose flour
3 tablespoons olive oil
1 carrot, chopped
1/2 onion, chopped
1 celery rib, chopped
2 tablespoons tomato paste
**Roasted red potatoes**
**Garnish: chopped fresh parsley**
1 . Combine 1/4 cup wine, 1/4 cup broth, garlic, allspice, and ginger in a shallow dish; add ribs, turning to coat. Cover and chill ribs for 4 to 6 hours, turning occasionally.
2 . Remove ribs from marinade, reserving marinade. Sprinkle ribs with salt and pepper; dredge in flour.
3 . Cook ribs, in batches, in hot oil in a Dutch oven over medium-high heat 15 minutes or until browned. Remove ribs, and set aside.
4 . Reduce heat to medium; add carrot, onion, and celery, and sauté 7 minutes or until browned. Add tomato paste; cook, stirring constantly, 3 minutes.
5 . Return ribs to pan. Stir in reserved marinade and remaining 2 cups wine and 2 cups broth; bring mixture to a boil, and tightly cover.
6 . Bake at 300° for 3 hours. Remove ribs.
7 . Skim fat from sauce and discard; simmer sauce for 12 to 15 minutes or until reduced by half. Serve with ribs over roasted potatoes. Garnish, if desired.
These braised beef short ribs get their incredible flavor from a flavorful, spiced wine marinade.The marinade reduces to a savory sauce that's perfect drizzled over a side of roasted potatoes.
Prep : 20 minutes Cook time : 6 hours
1 (4-lb.) sirloin tip beef roast
1/2 cup all-purpose flour
2 tablespoons canola oil
1 medium-size red onion, thinly sliced
6 garlic cloves, minced
2 large baking potatoes, peeled and diced
1 (16-oz.) package baby carrots
2 (12-oz.) bottles lager beer*
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons dried parsley flakes
1 tablespoon beef bouillon granules
1-1/2 to 3 tsp. freshly ground pepper
4 bay leaves
**Salt to taste **
**Toasted Bread Bowls, optional**
1. Rinse roast, and pat dry. Cut a 1-inch-deep cavity in the shape of an "X" on top of roast. (Do not cut all the way through roast.) Dredge roast in all-purpose flour; shake off excess.
2. Cook roast in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes on each side or until lightly browned.
3. Place roast in a 6-qt. slow cooker. Stuff cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, balsamic vinegar, and Worcestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker.
4. Cover and cook on LOW 7 to 8 hours or until fork-tender. Shred roast using two forks. Season with salt to taste. Serve in Toasted Bread Bowls, if desired.
TIP :
*3 cups low-sodium beef broth may be substituted.
Freeze leftovers in an airtight container up to three months. Add a bit of canned broth when reheating to reach desired consistency.
Makes 6 to 8 servings
6 to 8 large banana peppers
2 cups (8 ounces) shredded sharp Cheddar cheese 1 small tomato, diced
1 medium onion, diced
1/2 small green bell pepper, diced
1 to 2 jalapeño peppers, diced
1/8 teaspoon salt
1/8 teaspoon pepper
12 to 16 bacon slices
1 . Cut a slit lengthwise in each banana pepper, cutting to, but not through, other side. Remove seeds.
2 . Combine cheese and next 6 ingredients. Spoon mixture evenly into each pepper, and wrap each with 2 bacon slices; secure with wooden picks. Place peppers on a rack in a broiler pan.
3 . Broil 5 1/2 inches from heat 4 to 5 minutes on each side or until golden.
Filled with cheese and wrapped in crispy bacon, Stuffed Banana Peppers are the perfect appetizer for entertaining guests at your next cookout or neighborhood gathering.
Prep / 15 minutes Chill :2 hours
1 (2-lb.) block sharp Cheddar cheese, shredded
1 small onion, minced
2 garlic cloves, minced
1/2 teaspoon hot sauce
1/4 teaspoon ground red pepper
1 (12-oz.) bottle amber beer, at room temperature
**Salt and pepper to taste**
**Garnish: thyme sprig**
1. Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended. Gradually add beer, beating until blended after each addition. Beat at medium-high speed 1 minute or until blended and creamy. Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.
TIP:
I used Abita Amber Beer. This spread can be frozen up to 1 month; thaw overnight in refrigerator.
Grilled Beer-Cheese Sandwich: Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices. Place bread slices, buttered sides down, on wax paper. Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up. Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.
Serve this spicy beer-cheese spread with crackers for a tasty appetizer, or spread on buttered bread and cook in a nonstick skillet for a twist on the traditional grilled cheese sandwich.
Prep /Total time : 1 hour Serves 4
4 oil-packed sun-dried tomato halves, drained and blotted dry
2 garlic cloves
1 large jalapeño—halved, seeded and coarsely chopped
**Kosher salt and freshly ground pepper**
1/4 cup fine dry bread crumbs
1 pound ground chicken breast
1 large egg, lightly beaten
1 tablespoon fat-free milk
1/4 cup all-purpose flour, for dusting
1 14-1/2-ounce can peeled whole tomatoes with their juices
1/2 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 tablespoon chopped flat-leaf parsley
1 . In a food processor, pulse the sun-dried tomatoes, 1 garlic clove, half of the jalapeño, 1/2 teaspoon of salt and 1/8 teaspoon of pepper until finely chopped. Add the bread crumbs and pulse to combine. Transfer the mixture to a large bowl and stir in the chicken, egg and milk. Using lightly moistened hands, roll the mixture into 20 meatballs, a scant 1 1/2 tablespoons each. Dust the meatballs lightly with flour, tapping off any excess.
2 . Wipe out the food processor and add the remaining garlic clove and jalapeño half; pulse until chopped. Add the tomatoes and their juices and the oregano and process until smooth.
3 . In a 9-inch cast-iron skillet, heat the olive oil until shimmering. Add the meatballs and cook over moderate heat, turning, until golden but not quite cooked through, 5 to 6 minutes. Transfer to a plate. Add the tomato sauce to the skillet and simmer until slightly thickened, about 2 minutes. Return the meatballs to the skillet and simmer, turning, until just cooked through, about 2 minutes longer. Transfer to a bowl, sprinkle with the parsley and serve.
Total cook time: 15 minutes Makes 4 servings
4 grass-fed bone-in rib-eye steaks (1 lb. each and about 1 in. thick)
**Kosher salt and freshly ground black pepper** **Vegetable oil **
**Herb Lemon Butter ( recipe below) **
1. Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).
2. Sprinkle each steak generously with salt and pepper; rub with oil. Grill steaks, covered, turning once, until done the way you like, 10 to 12 minutes for medium-rare.
3. Transfer steaks to a large platter and top each with a slice of herb lemon butter.
HERB LEMON BUTTER:
Makes 1 cup, enough for 16 steaks
1/2 cup unsalted butter, softened
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1/4 cup chopped fresh oregano
2 tablespoons fresh lemon juice
**Finely shredded zest of 1 lemon**
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1. Whirl ingredients in a food processor until smooth, about 2 minutes.
2. Lay a piece of plastic wrap on a work surface. Using a rubber spatula, scrape butter lengthwise onto plastic. Lift top edge of plastic up and over butter to meet bottom edge of plastic. Roll butter toward you, evening it out into a log about 4 in. long. Twist ends of plastic to seal. Chill until firm, about 30 minutes.
3. Remove plastic and slice off 1/4-in. portions (1 tbsp.) to serve over steaks.
Make ahead: Up to 1 week chilled, or up to 1 month frozen, wrapped in several layers of plastic.
TIP:
Time: 20 minutes, plus 30 minutes to chill. Compound butter (butter blended with flavorings) is a great and simple way to add taste and texture to a dish.
Prep / Total time : 4 hours 15 minutes 4 servings (serving size: 1 breast / 1/2 cup rice)
1/4 cup pineapple juice
2 tablespoons ketchup
2 tablespoons lower-sodium soy sauce
1-1/2 teaspoons minced peeled ginger
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
**Cooking spray **
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups hot cooked long-grain white rice
1/4 cup chopped fresh cilantro
1. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.
3. Combine rice, 1/4 teaspoon salt, and cilantro.
TIP:
Take a mental vaction to Hawaii as you enjoy this grilled chicken marinated in a mixture of pineapple juice, ketchup, soy sauce and ginger.
Makes : 5 servings (2 slices each)
1 cup warm water (100° to 110°), divided
10 ounces bread flour (about 2 cups plus 2 tablespoons) 1 package dry yeast (about 2 1/4 teaspoons)
10 teaspoons olive oil, divided
1 teaspoon kosher salt, divided
**Cooking spray**
2 tablespoons yellow cornmeal
12 ounces baby eggplant, cut crosswise into 1-inch-thick slices
1 medium zucchini, cut crosswise into 1-inch-thick slices
1 large red bell pepper, quartered and seeded
3 garlic cloves, minced
2/3 cup Basic Pizza Sauce (recipe below)
1/4 teaspoon freshly ground black pepper
1 cup (4 ounces) shredded fontina cheese
1/4 cup small mint leaves
2 teaspoons fresh thyme leaves
1. Pour 3/4 cup warm water in the bowl of a stand mixer with dough hook attached. Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife. Add flour to 3/4 cup water; mix until combined. Cover and let stand 20 minutes. Combine remaining 1/4 cup water and yeast in a small bowl; let stand 5 minutes or until bubbly. Add yeast mixture, 4 teaspoons oil, and 1/2 teaspoon salt to flour mixture; mix 5 minutes or until a soft dough forms. Place dough in a large bowl coated with cooking spray; cover surface of dough with plastic wrap lightly coated with cooking spray. Refrigerate 24 hours.
2. Prepare grill to high.
3. Remove dough from refrigerator. Let stand, covered, 1 hour or until dough comes to room temperature. Punch dough down. Press dough out to a 12-inch oval on a lightly floured baking sheet sprinkled with cornmeal. Crimp edges to form a 1/2-inch border. Cover dough loosely with plastic wrap.
4. Brush eggplant, zucchini, and bell pepper with remaining 2 tablespoons oil. Grill eggplant 4 minutes on each side or until tender; place in a bowl. Grill zucchini 3 minutes on each side or until tender; add to eggplant. Place pepper quarters, skin side down, on grill rack; grill 6 minutes or until blistered. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel peppers; add to vegetable mixture. Coarsely chop vegetables. Add garlic to vegetables; toss to combine.
5. Place pizza dough, cornmeal side up, on grill rack coated with cooking spray, and grill for 4 minutes or until blistered. Turn dough over; grill 3 minutes. Remove from grill. Spread Basic Pizza Sauce evenly over top side of crust, leaving a 1/2-inch border. Arrange vegetable mixture evenly over sauce; sprinkle evenly with remaining 1/2 teaspoon salt and black pepper. Top with cheese. Return pizza to grill rack, and grill for 4 minutes or until thoroughly cooked. Cut pizza into 10 pieces; sprinkle with mint and thyme.
TIP:
A sprinkling of bright, sweet mint complements the smoky grilled vegetables in this dish.
BASIC PIZZA RECIPE :
Makes 6 servings (serving size: about 1/3 cup)
2 tablespoons extra-virgin olive oil
5 garlic cloves, minced
1 (28-ounce) can San Marzano tomatoes
1/2 teaspoon kosher salt
1/2 teaspoon dried oregano
1. Heat oil in a medium saucepan over medium heat. Add garlic to pan; cook 1 minute, stirring frequently. Remove tomatoes from can using a slotted spoon, reserving juices. Crush tomatoes. Stir tomatoes, juices, salt, and oregano into garlic mixture; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally.
Anyone can be a 'Father'...
But it takes someone special to be a 'DADDY'
We love you so much .
Jonny , Sha , Jenny , Man Carano
Calcium-rich foods include low-fat dairy such as yogurt. These are especially important as men, as well as women, age.
June is National Men’s Health Month. The purpose of this observation is to raise awareness of preventable health problems and encourage early detection and treatment among males.
Did you know that on average, men are less healthy and have a shorter life expectancy? There are several reasons for this including men are more likely to work in dangerous occupations, they put off going to the doctor more often, and they are more likely to engage in unhealthy behaviors.Knowing your risks for chronic disease and keeping up a healthy lifestyle and diet are keys to living longer and staying well. Here are a few tips to help you, or a man that you care about, celebrate Men’s Health Month:
1 . There are some conditions that affect only men, such as prostate disease and low testosterone. Proper screening tests can find help find these early, when they are easier to treat. Schedule an appointment with your healthcare provider to get current with all health tests and screenings.
2 . Get plenty of calcium. Vitamin D helps to maintain strong and healthy bones. Calcium-rich foods include low-fat dairy, dark green leafy vegetables and fortified cereals and fruit juices. These are especially important as men, as well as women, age. Check with your doctor or dietitian to determine if you are getting enough.
3. Increase your potassium intake. Along with decreasing your sodium intake, potassium can lower your risk of high blood pressure. Choose low-sodium foods and use herbs and spices to reduce your sodium intake. Visit a local farmers’ market to purchase some locally grown fruits and vegetables, as they are the best source of high-potassium foods.
WORDS of WISDOM:
Life is like a roll of toliet paper --- the closer it gets to the end , the faster it goes .
A day of worry burns more energy than a week's work .
Have a great day .
Prep /Total time: 1 hour 30 minutes Makes 12 servings (serving size :about 3/4 cup)
5 pounds peaches, peeled, pitted, and sliced
2 tablespoons fresh lemon juice
1 cup granulated sugar, divided
3/8 teaspoon salt, divided
6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
**Cooking spray**
1 teaspoon baking powder
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups fresh blueberries
2 tablespoons turbinado sugar
1. Preheat oven to 375°.
2. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.
4. Spread batter evenly over peach mixture; sprinkle with turbinado sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.
TIP:
Use fresh blueberries and peaches that aren't super ripe for this cobbler recipe so they'll hold their shape when cooked. The baking dish will be brimming with fruit and topping, so it's a good idea to place it on a foil-lined baking sheet before putting it in the oven.
