Lemon Butter Braised Scallops

scallops

What You Need:

1 1/2 lb. fresh sea scallops
3 tsp butter, divided
1 C of chicken broth
1 tsp lemon zest grated
2 tbsp lemon juice
1 1/2 tsp cornstarch
1 tsp garlic, minced
1/4 tsp salt
1/8 tsp pepper
1 tbsp fresh parsley, chopped

How to Make It:

Rinse the scallops and blot dry with paper towel.
Melt 2 tbsp of butter in a skillet over medium high heat.
Add the scallops and cook 5 minutes, turning occasionally, until cooked through.
Place the scallops in a serving bowl and keep warm.
In a separate bowl combine the broth, lemon zest, lemon juice and cornstarch.
Season the broth mixture with the salt and pepper then pour the mixture into the skillet.
Bring the mixture to a boil stirring constantly and allow it to boil 1 minute or until thick.
Take the skillet off of the heat and stir in the remaining butter and the parsley.
Pour the sauce over the scallops and toss gently to coat.

Makes 4 servings

It is important to purchase firm moist scallops that have a creamy white color. This will ensure you have purchased fresh scallops. Scallops that are not fresh will have a sulfur odor and have a pearly look. Do not purchase scallops that have a liquid oozing into the package. When you purchase scallops use them right away or freeze them for up to 2 months. Remember scallops do cook rather quickly so cook your side dishes first and then your scallops.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 6 minutes
Total Time: approximately 16 minutes

Nutritional Information: (approximate values per serving)
Calories 192; Fat 5g; Saturated Fat 2g; Carbohydrates 6g; Protein 29g; Fiber 0g;
Cholesterol 64mg; Sodium 765mg

Baked Lemon Surprise Pudding

cakeinpan

What You Need:

1/4 C of butter
2 lemons, grated rind and juice only
1/2 C superfine sugar
2 egg, separated
1/2 C self rising flour
1 1/4 C of milk

How to Make It:

Lightly spray a 5 C baking dish with a non stick cooking spray.
Set the oven temperature to 375 and preheat.
In a bowl beat together the butter, lemon rind and sugar until fluffy.
Add the egg yolks and the flour and beat until all the ingredients are blended well.
Slowly beat in the lemon juice and milk until the mixture looks curdled.
Fold in the egg whites.
Pour the pudding into the prepared baking dish and place the dish in a slightly larger baking pan.
Fill the larger pan with just enough water to reach half way up the sides of the pudding dish.
Bake the pudding for 45 minutes or until the top has turned a golden brown.

Makes 4 servings

Such a simple to make budget friendly dessert that will have everyone thinking you worked on it all day. The lemon sauce they find under the sponge topping will be a surprise they ask for again and again.

Preparation Time: approximately 20 minutes
Cooking Time: approximately 45 minutes
Total Time: approximately 1 hour 05 minutes

Nutritional Information: (approximate values per serving)
Calories 320; Fat 15g;’ Saturated Fat 8g; Carbohydrates 43g; Fiber .4g; Protein 7g; Sugars 34g; Cholesterol 126 mg; Sodium 145 mg

Nutmeg Spiced Applesauce Cake

asaucecake

What You Need:

2 1/2 C of flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp nutmeg
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1/2 C of butter, room temperature
2 C of sugar
2 eggs
1 1/2 C applesauce

How to Make It:

Preset the oven to 350 degrees and grease a 13X9 baking pan well.
Whisk together the flour, baking powder and soda, nutmeg, cinnamon, cloves and salt.
In a separate bowl beat the butter on medium speed for 30 seconds.
Add the sugar and beat until well combined.
Beat in the eggs one at time until well blended.
Add the flour and applesauce to the butter mixture, alternating between the two and beating well after each addition.
Pour the batter into the prepared baking dish.
Bake 40 minutes or until the top springs back when lightly touched.

Makes 15 servings

This cake is so moist that frosting isn’t necessary. To enhance the flavor add dried fruits or nuts. Just fold them into the batter after adding the applesauce. Freeze any leftover cake in an airtight container for up to 1 month.

Preparation Time: approximately 30 minutes
Cooking Time: approximately 40 minutes
Total Time: approximately 1 hour 10 minutes

Nutritional Information: (approximate values per serving)
Calories 517; Fat 16g; Saturated Fat 8g; Carbohydrates 93 g; Fiber 1g; Protein 2g; Cholesterol 61 mg; Sodium 229 mg

Italian Bean and Veggie Salad

beans

beansWhat You Need:

1 (15 oz.) can garbanzo beans, rinsed and drained well
1 (15 oz.) can butter beans, rinsed and drained well
1 cucumber, quartered lengthwise and sliced
2 tomatoes cut into wedges
1/4 C green onions, sliced thin
1/2 C oil and vinegar salad dressing
1 (8 oz.) pkg. mozzarella cheese, shredded

How to Make It:

Toss the beans together in a large salad bowl.
Gently toss in the cucumber, tomatoes and onions.
Drizzle the oil and vinegar dressing over the salad and toss to coat.
Top with the mozzarella cheese before serving.

Makes 4 servings

Having pasta for supper? Add this salad to complete the meal. Great Northern beans or lima beans may be used if you prefer. To make this main course meals just add crumbled cooked sausage or chopped pepperoni.

Preparation Time: approximately 20 minutes
Total Time: approximately 20 minutes

Nutritional Information: (approximate values per serving)
Calories 462; Fat 28g; Saturated Fat 11g; Carbohydrates 34g; Fiber 10g; Protein 20g; Cholesterol 40 mg; Sodium 954 mg

Keep the Kitchen Warm and Cozy by Baking

cupcakes

cupcakesClose your eyes and imagine yourself in Grandma’s kitchen. Smell those fresh baked cookies, cakes and scrumptious pies? Just the thought of baking can give you that warm to the toes feeling. Baking doesn’t have to be a culinary art. It’s simple, fun and can make a cold winter chill vanish in a blink of an eye.

When Grandma baked it was usually from scratch. No box mixes or canned pie filling could be found in her pantry. In today’s hustle and bustle world a prepackaged mix brings a quick reality to most kitchens. There’s nothing wrong with that, but a day of scratch baking can also bring a little relief from a stressful life.

The hardest part of baking is making sure you have all the needed essentials. Here is a good place to start when checking for items necessary to turn any kitchen into a baker’s delight.

Flour – All purpose flour is a must but depending on what you are baking you may also need self rising flour, wheat flour or millet flour. Just be careful not to substitute in a recipe. Flours consist of different properties and can make or break the easiest of recipes.

Baking Powder & Baking Soda – These leavening agents are an important ingredient in order for your baked items to rise during the baking process.

Cooking Oils & Sprays – When it comes to baking, oils rank at the top of important items to have on hand. They help to make our baked items moist and tasty. Non stick cooking sprays make greasing those pans easier and more economical.

Butter or Margarine – In most cases one can be substituted for the other, but if a recipe calls for butter specifically, do not substitute margarine. Regular butter will give your recipe more flavor and when used sparingly won’t cause as many health problems. Sweet, unsalted butter is best because the salt can mask the flavor of food. Be careful with salted butter because it masks the smell and taste of the butter which means it could easily go rancid without your knowledge.

Sugar – White and brown sugars are a must when baking. Brown sugar can be found in light or dark. Light brown sugar usually works best when baking because it gives those baked goods a delicious flavor. Use dark brown sugar when the recipe calls for it.

Spices – These can make or break a recipe. Spices add flavor to those baked goods. Be sure to add only spices that will give the flavor you need. Apple pie spice, pumpkin pie spice and other specialized spices include many different spices combined saving you both time and money.

Eggs & Dairy Products – Eggs are the “glue” that hold your baked goods together. They are also a large part of the rising process. Most recipes will call for large eggs and these are your best bet for consistent results. Dairy products like milk and creams are a staple in many baking recipes as well.

Bake Ware & Cooking Utensils – Cookie sheets, cake pans, muffin tins, pie pans and brownie pans are all necessary when baking. Cake pans come in round or rectangular shape and in all different sizes. Brownie pans are usually square and come in 8 inch or 9 inch sizes. Depending on just how in depth you want to take your baking you may also need tube pans, spring form pans or Bundt pans.

Measuring cups and measuring spoons are very important to ensure you add just the right amount of ingredients to batters. A whisk, pastry blender and rubber spatulas are also necessary in preparing smooth, creamy batters. An electric mixer, blender or food processor can help in cutting down preparation times.

Baking is a simple pleasure that everyone can enjoy including the kids and even hubby. It is definitely a way to make your home feel warm and cozy when it’s cold outside. Take the chill off and bake a batch of cookies or a loaf of bread this afternoon.

Food That Can Warm Up or Cool Down the Body

chilipeppers

chilipeppersFor many people food is a part of their comfort zone. When it’s a frigid winter we look for way to find comfort from the cold. Food, in moderation, can be that comfort. There are many foods that just yell out warmth while there are certain foods that can make that cold to the bone feeling more prominent.

Finding the right foods to warm the body is a simple task. Some may surprise you while others seem to be a given. For instance chili peppers just yell out warm but did you know that black pepper is also a warming food? Add a sprinkle to your foods and feel the warmth from your head to your toes.

Other spices can also add a little warmth to the body. Ginger, cloves and cinnamon are considered warming spices. Ginger can be added to soups and stews to give them a distinct flavor and warmth. Sprinkle a little ginger over vegetables to incorporate this spice into your daily diet.

Cloves not only help to warm the body but are a great way to freshen your breath. Cloves contain antiseptic properties that help freshen the mouth along with giving the body warmth. Cloves can be an added health addition to any meal.

Cinnamon is also a warming spice. Add a little ground cinnamon to your baked foods to give them a distinctive taste. Ground cinnamon can also be sprinkled over yams or sweet potatoes. Have a cup of warm tea? Add a cinnamon stick to your cup. This will help to add extra warmth when your body is chilled to the bone.

Nuts and seeds can also have a warming effect. These are simple to add to your daily diet. A handful of peanuts or 10 almonds make a great snack and can help to warm those cold body parts. These can give the body deep warmth that lasts.

Sesame seeds, pumpkin seeds and fennel are just a few types of seeds that can be incorporated into your foods to help warm the body. Pumpkin seeds like nuts make a great snack when roasted. Sesame seeds and fennel can be added to vegetables or meats. Not only do these types of seeds help to warm the body but they are great for the digestive system too.

Fruits and vegetables can also give the body warmth. We all know that fruits and vegetables are healthy and adding them to meals is easy to do. They also make great snacks. Try carrot and celery sticks as a snack or grab an apple to munch on. It’s just what the doctor ordered. These treasures help to boost the immune system and help with blood flow keeping us healthy and warm all winter long.

Garlic and onion also help to keep the body warm and are easy to include in any diet. Garlic also helps in opening up those stuffed up airways. Both garlic and onions are helpful in lowering cholesterol. Just add them to soups, meats or vegetables and feel the warmth.

Honey can be effective in warming the body. This natural sweetener can be added to many foods that call for sugar. Try a little honey on a warm piece of toast or a bagel. Honey is also great for one’s complexion.

There are certain foods that should be avoided in winter. These types of foods can heighten metabolism causing our bodies to retain that blustery cold. Try not to overeat in the winter. This also jump start your metabolism. This burns off the extra calories a body needs to stay warm and cozy. Jump starting your metabolism can also extinguish those digestive fires that are needed to keep us warm from the inside out.

The list of foods to avoid is not overwhelming. They include processed chips, cold drinks, cucumbers, white breads, too much butter, alcohol and rice, especially at night. Avoiding these foods might be a little hard but try to limit them as much as possible in your daily diet.

These are just a few foods that can warm the body or add to that frigid feeling. When you curl up in front of the TV with a warm blanket to fight off the winter chill, try snacking on a few of the foods listed above to help keep you warm. It might surprise you at how well it works.

Tips for Creating Delectable Christmas Goodies

cuttingchristmasfudge

cuttingchristmasfudgeChristmas is a time for enjoying many things such as family, good cheer and of course those Christmas sweets. Having that chocolate fudge, candy and Christmas cookies at the top of the list is sure to put a smile on everyone’s face. Here are a few tips that will help you to create delectable Christmas goodies to die for.

Butter vs. Margarine

Butter doesn’t normally top our list of healthy ways to eat. At Christmas butter is a must when it comes to making those tasty little treats. There is no substitute for using regular butter in those recipes. Substitutes can be used but it will not give you the consistency or taste most are used too. To balance it out eat a little less of each goody. Just remember to at least take a small taste of them all.

Butter is much creamier than margarine because it contains no water like margarine. The water in margarine evaporates during the baking process leaving breads, cakes and cookies a little dry. To soften butter lay it out on the counter and allow it come to room temperature. This makes it much easier to work with.

Using Chocolate

Many believe that working with chocolate is a cause for disaster. If you keep a close eye on your chocolate it’s not as difficult as one might thing. When melting chocolate use moderation. Keep the heat on low when melting chocolate on the stove and remember to stir stir stir. When melting chocolate in the microwave heat it a short intervals and stir after each heating time. Stirring often helps the chocolate to melt keeping heating time down and less chance of the chocolate burning.

There is a healthy side to chocolate. Dark chocolate is full of antioxidants and it tastes great. Dark chocolate can be used for decorating also. Those little curls and ribbons of dark chocolate on top of that cream pie are a sight to behold. Melted dark chocolate is also great for piping decorations onto cakes and cookies.

The Fruit of the Goodies

Fruit pies, cobbles and blintzes are all a part of those delectable holiday goodies. Fresh fruit can be rather expensive at this time of year since most are out of season. Frozen fruit will work just as well and it’s about as close to fresh fruit as anyone can get.

If you store fruit in the refrigerator be sure to let it come to room temperature before using it in those recipes. Room temperature fruit will have more juice than cold fruit. To remove fruit skins scald it. This will help to keep your fruit intact and save you time.

There are just a few ideas for creating those delectable Christmas goodies. Remember not to skimp on the flavor and be sure to enjoy every last morsel.

Christmas Cooking Grocery List

grocery-list

grocery-listCooking at Christmas is stressful enough without the hassle of forgetting something from the store. Every cook has been through it at least once and it makes for extra stress and bedlam. This grocery list will help with making sure you don’t have to experience that again.

Each holiday, most of us prepare the same things. There are favorite family dishes that we prepare year after year. That goes for desserts as well. Yet with the stress during the holiday it’s easy to forget. Be sure that the kitchen cupboards are stocked with the items you use the most.

The short list for your pantry or cupboard should include:

• Flour
• Baking soda
• Baking powder
• Dry yeast
• White, brown and powdered sugar
• Chocolate squares, chips and cocoa powder
• An assortment of chopped nuts
• Spices such as cinnamon, nutmeg, salt and pepper
• Honey
• Cooking oil and shortening
• Vinegar
• Beef, chicken or vegetable broth
• Dried fruits
• Assorted vegetables such as onions, garlic and potatoes
• Rice
• Dried pasta

You may find you need other items on this list depending on your tastes, likes and dislikes.

Stock the fridge with the following items:

• Milk
• Butter and/or margarine
• Sour cream
• Eggs
• Lemon juice
• Half and half

This list is also short and can be expanded upon according to your own personal needs.

There are also essentials that need to be stored in the freezer:

• Fruits
• Vegetables
• Pie crusts
• Juice concentrates
• Whipped topping
• Ice cubes

There are many staples necessary when it comes to Christmas cooking. Make your list and check it twice to be sure you don’t have to make that dreaded run to the store at the last minute.

From the Heart Fondue

Crack cookiesImage by The Scott via Flickr

What You Need:

2 T half and half
1 T butter
2 T light rum, divided
8 oz. semi sweet chocolate, chopped

How to Make It:

Place the half and half into a small sauce pan over medium heat.
Add the butter and 1 T of rum and bring the mixture to a slow simmer.
Once simmering, remove the pan from the heat.
Add the chocolate and whisk until the chocolate has completely melted and the mixture is smooth.
Pour in the remaining rum and whisk until combined.
Transfer to a small fondue pot or a custard cup place on a heated serving plate.

Serving Size: 4

This is the perfect dipper for fresh strawberries, raspberries or even fortune cookies. If the chocolate becomes too thick for dipping whisk in 1 t of half and half at a time until you achieve the desired consistency.

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New York Strip with Balsamic Mushrooms

aceto balsamico Balsamic vinegarImage by shannonpatrick17 via Flickr

What You Need:

2 (8 oz) New York Strip steaks (1 inch thick)
1/2 t coarse salt
1 T olive oil
1 T unsalted butter
6 oz. Portobello mushrooms, sliced
1 clove of garlic, minced
1 T balsamic vinegar

How to Make It:

Preheat the broiler.
Sprinkle both sides of the steaks with the salt.
Place the steaks on a broiler pan.
Broil 4 minutes then turn and continue broiling 3 minutes for medium rare.
Remove the steaks and place on plates loosely covered with foil.
Place the oil and butter into a skillet over medium heat.
Let the butter melt being sure to stir it into the oil.
Add the sliced mushroom and stir to coat.
Cook the mushrooms 4 minutes or until fork tender.
Add the garlic, stir and cook an additional 30 seconds.
Remove the skillet from the heat and add the vinegar stirring to coat.
Uncover the steaks and spread the mushroom mixture over the top just before serving.

Serving Size: 2

Portobello mushrooms have a great meaty taste and go well with any type of steak. By adding the garlic and vinegar it gives them a special robust flavor.

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