07-27-10
Swordfish Zucchini Kebabs
Makes 4 Servings
Ingredients:
Directions:
- Soak eight 10-inch wooden skewers in water for 30 minutes. Meanwhile, combine the swordfish and ginger beer in a medium bowl and refrigerate for 30 minutes.
- Preheat a grill to medium. Thread the fish, nectarine and zucchini onto the skewers. Brush with olive oil and season with salt and pepper. Grill, covered, turning once, until grill marks appear and the fish is cooked through, about 4 minutes.
07-27-10
Turkey Kebabs
Makes 4 Servings
Ingredients:
Directions:
- In a medium bowl, combine the turkey, bread crumbs, chopped scallions and 1 tablespoon soy sauce. Form into 16 meatballs; transfer to a large plate and sprinkle with the sesame seeds.
- In a small bowl, whisk together the remaining 3 tablespoons soy sauce, the lemon-lime soda, sesame oil, ginger and garlic powder. Transfer half of the mixture to another small bowl for serving.
- Preheat the grill to medium. Thread the turkey meatballs, scallion pieces and Asian pear wedges onto skewers. Grill, turning occasionally and basting with the soy mixture, until the kebabs are browned, 10 to 12 minutes. Serve with the reserved sauce for dipping.
07-27-10
Waikiki Meatballs
As seen on the following webpage: http://allrecipes.com/Recipe/Waikiki-Meatballs/Detail.aspx?ms=1&prop25=41211528&prop26=DailyDish&prop27=2010-07-27&prop28=DailyRecipe&prop29=FullRecipe&me=1
Makes 6 Servings
Ingredients:
1 1/2 pounds ground beef
2/3 cup crushed saltine cracker crumbs
1/3 cup minced onion
1 egg
1/4 cup milk
1 1/2 teaspoons ground ginger
1/2 teaspoon salt
1 tablespoon olive oil
2 tablespoons cornstarch
1/2 cup packed brown sugar
1 (15 ounce) can pineapple chunks – drained, with juice reserved
1/3 cup white vinegar
1 tablespoon soy sauce
1/3 cup chopped green bell pepper
Directions:
In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs.
Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.
In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through.
NUTRITION INFORMATION: Per serving: 442 calories; 22 g fat; 1 g fiber; 39 g carbohydrates; 21.5 g protein
07-26-10
Garlic Knots
As seen on the following webpage: http://allrecipes.com/Recipe/Jimmbos-Garlic-Knots/Detail.aspx?ms=1&prop25=41097523&prop26=DailyDish&prop27=2010-07-24&prop28=CompleteYourMeal&prop29=FullRecipe3&me=1
Makes 24 Servings
Ingredients:
1 (10 ounce) can refrigerated pizza crust dough
1/3 cup olive oil
6 tablespoons finely chopped fresh garlic
5 tablespoons grated Parmesan cheese
3 tablespoons chopped fresh parsley
1 teaspoon crushed red pepper
1 teaspoon salt
Directions:
Preheat oven to 450 degrees F (230 degrees C).
Roll out pizza dough to form a 10×16 inch sheet of dough. Cut the sheet into 3/4 inch parallel strips. Then cut these strips in half making about 24 pieces. Tie each strip into a knot and place these knotted strips of dough close together in a greased pan.
Bake in preheated oven until golden brown. Remove the knots from the oven, place them in a big bowl. While the knots are still hot, drizzle them with olive oil. Sprinkle with garlic, cheese, parsley, red pepper and salt. Toss well and serve.
NUTRITION INFORMATION: Per serving: 66 calories; 4 g fat; 0 g fiber; 6.5 g carbohydrates; 1.5 g protein
07-15-10
Pineapple Chicken Tenders
As seen on the following webpage: http://allrecipes.com/Recipe/Pineapple-Chicken-Tenders/Detail.aspx?ms=1&prop25=40581846&prop26=HealthyBites&prop27=2010-07-14&prop28=Main&prop29=Recipe&me=1
Makes 10 Servings
Ingredients:
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenderloins or strips
skewers
Directions:
In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil.
Place chicken tenders in a medium bowl. Cover with the pineapple marinade, and refrigerate for at least 30 minutes.
Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers.
Lightly oil the grill grate. Grill chicken tenders 5 minutes per side, or until juices run clear. They cook quickly, so watch them closely.
NUTRITION INFORMATION: Per serving: 160 calories; 2.2 g fat; 0 g fiber; 14.7 g carbohydrates; 19.5 g protein
07-02-10
Pizza Rolls
As seen on the following webpage: http://allrecipes.com/Recipe/Pizza-Rolls/Detail.aspx?ms=1&prop25=39669940&prop26=DailyDish&prop27=2010-07-02&prop28=CompleteYourMeal&prop29=FullRecipe2&me=1
Makes 10 Servings
Ingredients:
2 quarts canola oil for frying
1 egg
3 tablespoons water
1 (16 ounce) jar pizza sauce
1 (8 ounce) package sliced pepperoni
1 cup shredded mozzarella cheese
1 (14 ounce) package egg roll wrappers
Directions:
1.Heat oil in a deep-fryer or large saucepan to 300 degrees F (150 degrees C). Whisk egg and water together in a small bowl.
2.Combine the pizza sauce and pepperoni in a blender or food processor. Process until pepperoni is well chopped and the sauce has thickened. Transfer sauce to a large bowl, and stir in mozzarella.
3.Lay out one eggroll wrapper on work surface. Place 1 tablespoon filling at the bottom center of the wrapper, leaving 1/2 inch border on each side. Lightly brush the wrapper edges with the egg mixture. Fold over both sides; roll up to encase filling in wrapper. Repeat with remaining wrappers and filling.
4.Deep fry pizza rolls in batches until crisp and golden brown, 5-9 minutes.
NUTRITION INFORMATION: Per serving: 437 calories; 30 g fat; 1.5 g fiber; 26 g carbohydrates; 13 g protein
06-29-10
Sweet and Sour Meatballs
As seen on the following webpage: http://allrecipes.com/Recipe/Sweet-and-Sour-Meatballs-III/Detail.aspx?ms=1&prop25=39591367&prop26=DailyDish&prop27=2010-06-28&prop28=RecipeOption&prop29=FullRecipe&me=1
Makes 12 Servings
Ingredients:
1 (16 ounce) can sauerkraut
1 (16 ounce) can jellied cranberry sauce
1/2 cup packed brown sugar
1/2 (16 ounce) jar spaghetti sauce
3 pounds small meatballs
Directions:
In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.
NUTRITION INFORMATION: Per serving: 357 calories; 15 g fat; 2 g fiber; 33 g carbohydrates; 20 g protein
06-03-10
Chocolate-Jasmine Tea Truffles
Makes 20 Servings
Ingredients:
4 ounces finely chopped good-quality semisweet chocolate
1 1/2 tablespoons unsalted butter, cut into small pieces
A pinch salt
3/4 cup water
3/4 ounce good-quality jasmine green tea leaves (about 1/3 cup)
6 tablespoons heavy cream
Unsweetened cocoa powder
Directions:
In a medium bowl, combine 4 ounces finely chopped good-quality semisweet chocolate, 1 1/2 tablespoons unsalted butter cut into small pieces and a pinch salt. In a small saucepan, bring 3/4 cup water and 3/4 ounce good-quality jasmine green tea leaves (about 1/3 cup) to a boil; strain into a bowl, pressing to extract as much liquid as possible. Return the brewed tea to the saucepan, add 6 tablespoons heavy cream and bring just to a boil; pour over the chocolate mixture and whisk until smooth. Let cool for 30 minutes, then press a sheet of plastic wrap directly onto the surface of the chocolate and refrigerate for at least 1 hour. Shape teaspoonfuls of the chocolate into balls, then roll in unsweetened cocoa powder.
06-03-10
Glazed Eggplant with Sesame Seeds and Chives
Makes 32 Servings
Ingredients:
6 tablespoons soy sauce
2 1/2 tablespoons toasted sesame oil, plus more for brushing
1 1/2 tablespoons brown sugar
4 small japanese eggplants
Toasted sesame seeds, for sprinkling
Finely chopped chives, for sprinkling
Directions:
In a small saucepan, whisk together 6 tablespoons soy sauce, 2 1/2 tablespoons toasted sesame oil and 1 1/2 tablespoons brown sugar; bring to a boil and cook until reduced by one-third. Slice 4 small japanese eggplants, alternating between crosswise and diagonal cuts to make 32 wedges about 1 inch long. Stand the eggplant wedges on a parchment-paper-lined baking sheet. Brush with toasted sesame oil and bake in a 375° oven for 15 minutes. Brush with two-thirds of the soy glaze and bake for 10 minutes more, then brush with the remaining soy glaze. Sprinkle with toasted sesame seeds and finely chopped chives. Serve warm.
06-03-10
Juicy Chicken Potstickers
Makes 45 Servings
Ingredients:
3/4 pound ground chicken
1/4 cup thinly sliced scallions
2 finely chopped garlic cloves
1 tablespoon toasted sesame oil
2 1/2 teaspoons soy sauce
2 1/4 teaspoons chili-garlic sauce
1 egg
45 square wonton skins
3 tablespoons vegetable oil
Directions:
In a medium bowl, mix together ¾ pound ground chicken, 1/4 cup thinly sliced scallions, 2 finely chopped garlic cloves, 1 tablespoon toasted sesame oil, 2 1/2 teaspoons soy sauce and 2 1/4 teaspoons chili-garlic sauce. Lightly beat 1 egg in a bowl. Working with 1 piece at a time, brush the edges of square wonton skins with the egg wash and place 1 teaspoon of the chicken mixture in the center of each; fold over to form triangles and press the edges to seal. In a large skillet, heat 3 tablespoons vegetable oil over medium heat. Working in batches, fry the potstickers until golden, adding oil as necessary, about 1 minute per side. Serve warm.